Cut the chicken breast into 1-inch chunks and break the broccoli into small bite-sized florets, keeping them uniform in size so they cook evenly. In a large bowl, combine the olive oil, lemon pepper seasoning, dried basil, salt, and onion powder to create a seasoning mixture. I like to whisk these together first so the spices distribute evenly throughout the oil rather than clumping.

Add the prepared chicken chunks and broccoli florets to the bowl with the seasoning mixture and toss thoroughly until all pieces are evenly coated. Arrange them in a single layer in your air fryer basket, spreading them out so they're not crowded—this allows hot air to circulate and ensures even cooking on all sides. I find that a slight overlap is okay, but avoid stacking them directly on top of each other.

Set your air fryer to 400°F and cook for 5 minutes. This initial phase gets the chicken started and begins developing a golden exterior. At the 5-minute mark, open the air fryer and flip the chicken pieces, then gently shake the basket or stir the broccoli to ensure it cooks evenly on all sides.

Cook for an additional 5-7 minutes at 400°F until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest piece. The chicken should be golden brown and cooked through, while the broccoli should be tender with lightly crispy edges. Start checking at the 5-minute mark since cooking times can vary based on your specific air fryer model and the exact size of your chicken pieces.

Transfer the cooked chicken and broccoli to a serving plate. This dish pairs wonderfully with bread, rice, pasta, or a dollop of Greek yogurt for a lighter option.