1/3 cup panko 1/4 cup finely grated Parmesan 4 teaspoons olive oil 1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper 2 small boneless, skinless chicken breasts (about 6 ounces each) 1 1/2 tablespoons plus 1/4 teaspoon Dijon mustard
2 cups small broccoli florets (about 5 ounces) 1/4 cup low-fat plain yogurt Finely grated zest and juice of 1/2 lemon
Stir the panko, Parmesan, 2 teaspoons of olive oil, oregano, pinch of salt, and two grinds of pepper in a shallow basin or small baking dish until incorporated.
Sprinkle salt and pepper on the chicken after drying it with two paper towels. Brush both sides of the chicken with 1 1/2 teaspoons Dijon, then push into the panko-Parmesan mixture to coat evenly.
Mix the broccoli, remaining 2 tablespoons of olive oil, a sprinkle of salt, and several grinds of pepper in a medium bowl until equally coated.
Heat a 3.5-quart air fryer to 375°F. Cook the chicken in the air-fryer basket for 6 minutes until it browns and crisps on top. Use tongs to turn the chicken and place it in the basket, then spread broccoli around it.
Air-fry for 8 more minutes until the chicken is crisp and an instant-read thermometer inserted in the center registers 160 degrees F and the broccoli is soft and browned.
In a small bowl, mix the yogurt, lemon zest and juice, 1/4 teaspoon Dijon, a sprinkle of salt, and several grinds of pepper. For dipping, serve with chicken and broccoli.