Air Fryer Lemon-dijon Chicken With Roasted Broccoli And Herbed Couscous

Pat the chicken dry and pound the thicker ends to an even thickness, about 3/4 inch. In a bowl, mix 1 tablespoon olive oil, Dijon, lemon zest, 2 tablespoons lemon juice, garlic, salt, pepper, smoked paprika, and oregano. Coat the chicken in the mixture and let it sit while you prep the vegetables.

Toss the broccoli with 1 tablespoon olive oil and 1/4 teaspoon salt. Preheat the air fryer to 390°F for 3 to 5 minutes.

Place the chicken in the air fryer basket in a single layer. Air fry at 390°F for 10 minutes, then flip the chicken and add the broccoli around it if your basket has room. Continue air frying 6 to 8 minutes more, until the chicken reaches 165°F in the thickest part and the broccoli is browned at the edges. If the basket is too crowded, cook the broccoli in a second batch after the chicken, which may add 6 to 8 minutes to the total cook time.

While the chicken cooks, make the couscous. Put the couscous in a heatproof bowl with the hot water or broth, butter or olive oil, and a pinch of salt. Cover and let stand for 5 minutes, then fluff with a fork and stir in the parsley and dill or chives.

If you want a quick sauce, whisk the honey with the remaining 1 tablespoon lemon juice and any juices from the rested chicken. Slice the chicken against the grain.

Serve the chicken over the herbed couscous with the air-fried broccoli on the side. Spoon the lemon-honey juices over the top and finish with an extra squeeze of lemon.