Ingredients
1/2 tablespoon (7g) olive oil (to brush the chicken)
20g rocca leaves
40g cherry tomatoes, halved
20g parmesan cheese, shredded
2 garlic cloves, minced
2 (4g) tablespoon dried basil
1 (14g) tablespoon olive oil (for salad)
10g lemon juice or lemon juice from half a small lemon
Preparation
In a mixing bowl, combine tomatoes, garlic, lemon juice, olive oil, basil, salt, and pepper. Stir well to blend the ingredients, allowing the flavors to meld. Set aside.
Preheat the air fryer by running it at 180 degrees for 3 minutes.
While the air fryer is heating, lightly spray the chicken piece with olive oil.
Place the chicken in the air fryer and cook for 15 minutes. Flip the chicken, spray with additional olive oil, and continue to cook for another 5 minutes. Cooking time may vary based on the air fryer's brand, and the chicken should turn brownish and crispy.
Once the chicken reaches a dark brown color, remove it from the air fryer and transfer it to a plate.
Top the chicken with rocca leaves and drizzle the tomato mixture over both the chicken and the rocca leaves.
Sprinkle parmesan cheese over the salad and serve immediately.