Air Fryer Basil Pesto Chicken Breasts with Parmesan Roasted Zucchini

Ingredients · tick what you already have

• boneless skinless chicken breasts (about 8 oz each)4 lb
• basil pesto1 cup
• zucchini (medium)3 lb
• olive oil3 tbsp
• grated Parmesan½ cup
• garlic powder1 tsp
• lemon1
• kosher salt2 tsp
• black pepper1 tsp

Method

1. Pat the chicken dry. If any breast is thicker than 1 inch at one end, pound or slice it so all breasts are an even 3/4 to 1 inch thick. Season both sides with 1 1/2 tsp salt and 1/2 tsp pepper.
2. Stir together 3/4 cup of the pesto and the garlic powder. Coat the chicken on all sides with it and let it sit at room temperature for 15 minutes. Set the remaining 1/4 cup pesto aside for finishing.
3. Heat the oven to 425°F with two rimmed sheet pans inside. Cut the zucchini into 1/2-inch thick half-moons and toss with the olive oil, remaining 1/2 tsp salt and 1/2 tsp pepper.
4. Carefully spread the zucchini in a single layer on the two hot pans (don't crowd it). Roast 20 to 25 minutes, flipping once halfway, until browned at the edges and tender. Sprinkle with Parmesan for the last 3 minutes.
5. While the zucchini roasts, preheat the air fryer to 375°F for 3 minutes. Place 4 chicken breasts in a single layer in the basket with space between them, and air fry 18 to 22 minutes, flipping at the halfway point, until the thickest part reads 165°F on an instant-read thermometer.
6. Move the first batch to a plate and tent loosely with foil. Air fry the remaining 4 breasts the same way, checking for 165°F. Let all the chicken rest 5 minutes.
7. Squeeze the lemon over the zucchini. Slice the chicken if you like, brush or spoon the reserved pesto over the top, and serve alongside the zucchini.