Air fryer chicken with quinoa salad
4 serves
25 m
15 m
Ingredients
1/2 cup (100g) quinoa, rinsed, drained
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
2 large skinless, chicken breast fillets, halved horizontally
100g frozen broad beans, thawed, peeled
2 medium tomatoes, chopped
4 spring onions, thinly sliced
120g kale & baby Spinach
½ cup mint leaves
¼ cup (40g) unsalted almonds, chopped
½ cup (140g) Greek natural yoghurt
2 tablespoons lemon juice
1 tablespoon tahini
1 garlic clove, crushed
Method
Step 1
Place the quinoa and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10 minutes or until quinoa is tender and liquid is absorbed. Set aside, covered, for 10 minutes to steam. Use a fork to separate the grains.
Step 2
Meanwhile, preheat air fryer to 180°C. Combine cumin, coriander and paprika in a bowl. Sprinkle evenly over chicken. Spray with olive oil spray. Place in the air fryer. Cook for 15 minutes or until cooked through.
Step 3
Place the honey, oil, ground coriander, cumin, thyme leaves and pepper in a large bowl. Add the carrot and toss to coat. Arrange on the lined tray. Roast, turning once, for 40 minutes or until tender and caramelised.
Step 4
Whisk the yoghurt, lemon juice, tahini and garlic in a small bowl. Add to quinoa mixture and toss to combine. Divide among serving plates with the chicken.
Tip
- As an alternative to using an Air fryer in step 2, bake the chicken on a lined baking tray in oven at 180°C for 15-20 minutes or until cooked through.
