Chicken with Asparagus, Beans, and Arugula

Prep time: 20 minutes | Cook time: 25 minutes | Serves 2

1 cup canned cannellini beans, rinsed

1½ tablespoons red wine vinegar

1 garlic clove, minced

2 tablespoons extra-virgin olive oil, divided

Salt and ground black pepper, to taste

½ red onion, sliced thinly

8 ounces (227 g) asparagus, trimmed and cut into 1-inch lengths

2 (8-ounce / 227-g) boneless, skinless chicken breasts, trimmed

¼ teaspoon paprika

½ teaspoon ground coriander

2 ounces (57 g) baby arugula, rinsed and drained

1. Warm the beans in microwave for 1 minutes and combine with red wine vinegar, garlic, 1 tablespoon of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of ground black pepper in a bowl. Stir to mix well.
2. Combine the onion with ⅛ teaspoon of salt, ⅛ teaspoon of ground black pepper, and 2 teaspoons of olive oil in a separate bowl. Toss to coat well.
3. Place the onion in the air fryer basket.
4. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 2 minutes.
5. After 2 minutes, add the asparagus and set time to 8 minutes. Stir the vegetable halfway through.
6. When cooking is complete, the asparagus should be tender.
7. Transfer the onion and asparagus to the bowl with beans. Set aside.
8. Toss the chicken breasts with remaining ingredients, except for the baby arugula, in a large bowl.
9. Put the chicken breasts in the basket.
10. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set time to 14 minutes.
11. Flip the breasts halfway through.
12. When cooking is complete, the internal temperature of the chicken reaches at least 165ºF (74ºC).
13. Remove the chicken from the oven and serve on an aluminum foil with asparagus, beans, onion, and arugula. Sprinkle with salt and ground black pepper. Toss to serve.