75 g (3 oz) salted butter, softened

4 garlic cloves, crushed

2 tbsp fresh flat-leaf parsley, finely chopped

650 g (1.4 lb) chicken breast, diced (approx. 4 breasts)

400 g (14 oz) long-stemmed broccoli

Sea salt and freshly ground black pepper, to taste

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In a small bowl, mix the softened butter, crushed garlic, chopped parsley, and a pinch of sea salt until well combined.
Place the diced chicken into the air fryer basket and dollop the garlic butter evenly over the pieces.
Cook at 200°C (400°F) for 15 minutes, shaking the basket halfway through to ensure even cooking.
Add the long-stemmed broccoli to the air fryer with the chicken and cook for an additional 10 minutes, shaking once halfway through.
Check that the chicken is fully cooked and the broccoli is tender.
Season with freshly ground black pepper and serve hot with your choice of sides such as rice, flatbreads, or salad.

For richer flavor, use chicken thighs instead of breasts.

Add a squeeze of lemon juice or a pinch of chili flakes for extra flavor.

Use unsalted butter if preferred, adding extra sea salt to taste.

Other vegetables like bell peppers, asparagus, or green beans can be added.

To make it dairy-free, substitute butter with olive oil or dairy-free spread.

Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.