INGREDIENTS

2 chicken breasts, each cut into 4 equal pieces

1½ cups (150g, 5oz) cauliflower florets

4 tbsps olive oil

1 tbsp fresh rosemary, minced

1 tbsp fresh thyme, minced

1 tsp grated lemon zest

2 tbsps lemon juice

½ tsp salt

¼ tsp pepper

¼ tsp dried chilli flakes

Garden salad, to serve 

METHOD

Preheat air fryer to 175°C (350°F).

Place chicken and cauliflower in a large bowl with olive oil, rosemary, thyme, lemon zest, lemon juice, salt, pepper and chilli flakes. Toss to coat.

Remove chicken from the bowl and place in air fryer basket. Cook for 10-12 minutes until cooked through, flipping halfway. Remove chicken from air fryer and cover with foil to keep warm.

Add cauliflower to air fryer. Cook for 8-10 minutes, stirring halfway through, until florets are tender and edges are browned.

Serve chicken and cauliflower together with a garden salad.

Serves 2

Prep + Cook time: 30 mins

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