Air-Fryer Lemon Herb Chicken with Green Beans
Air-fried chicken breast, blistered green beans, and thin-sliced carrots get a fresh lemon-thyme finish in a straightforward lean-protein dinner.
By Moow Editorial ·
- Cook in two uncrowded batches for real browning.
- Check each breast separately because thickness controls cooking time.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 12 minutes
- Cook time: 36 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 310 kcal
- Protein: 42 g
- Carbohydrates: 19 g
- Fat: 9 g
- Sodium: 320 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/2 lb (680 g) raw boneless, skinless chicken breast, cut into 4 portions
- 1 lb (480 g) green beans, trimmed
- 4 medium (320 g) carrots, thinly sliced on the diagonal
- 1/3 cup (80 g) fresh lemon juice
- 1 1/2 tablespoons (20 g) olive oil
- 1 tablespoon (3 g) fresh thyme leaves
- 3 cloves (9 g) garlic, finely grated
- 3/4 teaspoon (1.5 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Preheat the air fryer to 390°F (200°C). Toss the chicken with half the oil, half the lemon juice, thyme, garlic, black pepper, and salt; toss the green beans and carrots with the remaining oil.
2. Arrange half the chicken in a single layer and air-fry for 8 minutes. Add half the green beans around it without crowding.
3. Add half the carrots with the green beans and continue air-frying until the chicken reaches 165°F (74°C) and the vegetables are blistered and crisp-tender, 7 to 10 minutes. Transfer to a platter and repeat with the remaining chicken and vegetables.
4. Rest each chicken batch for 5 minutes and finish both batches with the remaining lemon juice.
Sources
No major U.S. food allergen is intentionally included. Cook chicken to 165°F (74°C), avoid crowding the appliance, and refrigerate leftovers within 2 hours.