For the Parmesan-Crusted Chicken:

4 boneless, skinless chicken breasts

1 cup gluten-free or whole wheat breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs, beaten

Cooking spray

For the Arugula Salad:

4 cups fresh arugula

1 cup cherry tomatoes, halved

1/4 cup shaved Parmesan cheese

6 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Optional: avocado, toasted nuts, green onions, or other vegetables

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For the Chicken:

Preheat your air fryer to 375°F (190°C).
In a shallow dish, mix breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Dip each chicken breast into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing gently.
Lightly spray the air fryer basket with cooking spray. Place chicken breasts in a single layer, making sure they are not touching.
Air fry for 10–12 minutes, flipping halfway through, until chicken is golden brown and reaches an internal temperature of 165°F (74°C).

For the Arugula Salad:

In a large bowl, combine arugula, cherry tomatoes, and shaved Parmesan cheese.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Drizzle dressing over salad and toss to combine. Add optional ingredients if desired.
Serve alongside the Parmesan-crusted chicken immediately.

Gluten-Free Option: Use certified gluten-free breadcrumbs.
Make Ahead: Coat the chicken ahead of time and refrigerate until ready to cook.
Air Fryer Variations: Cooking times may vary slightly depending on your air fryer model; always check internal temperature.
Add More Veggies: Roasted asparagus, zucchini, or bell peppers pair wonderfully with this dish.
Extra Flavor: Add a pinch of smoked paprika or chili flakes to the breadcrumb mixture for a subtle kick.