Air fryer chicken with quinoa salad
Perfectly golden and full of flavour, this air fryer chicken and quinoa salad dish is an easy dinner for those busy weeknights.
Air Fryer Chicken with Quinoa Salad created in partnership with the Heart Foundation. Air fryers are the hottest kitchen appliance right now. You can see why with this healthy dish, it turns out amazingly crisp chicken. Start by preparing the quinoa salad. Rinse the quinoa in a fine sieve until the water runs clear. This removes the outer coating of the quinoa which can give it a bitter taste. Place the quinoa in a medium saucepan with one cup of water. Once boiling, reduce the heat to low. Pop on the lid and cook for 10 minutes or until the liquid is absorbed. Remove from the heat and set aside for 10 minutes to steam. When ready, fluff the quinoa with a fork to separate the grains. While the quinoa is cooking, preheat the air fryer to 180 degrees Celsius. Cut the chicken in half horizontally to make four even pieces. Place the cumin, coriander and paprika in a small bowl, then stir to combine. Sprinkle the spice mixture evenly over the chicken and spray with olive oil spray. Place the chicken in the air fryer. Depending on the size of your air fryer you may need to cook the chicken in batches, or if you have a rack you can position the rack in the air fryer and place some chicken on top. Cook for 15 minutes or until the chicken is cooked through. While the chicken is cooking, add the broad beans to a small saucepan of boiling water. Cook for two minutes or until the beans are bright green and tender. Drain well. Then place the beans, quinoa, tomato, spring onion, kale and spinach mix, mint and almonds in a large bowl. Toss to combine. Next add lemon juice, tahini and garlic to the yoghurt in a small bowl. Whisk to combine. Add half the yoghurt mixture to the salad and toss to combine. Add the chicken and quinoa mixture to a serving plate. Drizzle the salad with the remaining yoghurt mixture and serve with a squeeze of lemon. We love air fryers because they cut down on cooking time and also free up oven space for other dishes. Plus cooking chicken in the air fryer is a great way to crisp it up with very little oil needed.
Note: + 10 mins standing time
- 1/2 cup (100g) quinoa, rinsed, drained
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
- 100g frozen broad beans, thawed, peeled
- 2 medium tomatoes, chopped
- 4 spring onions, thinly sliced
- 120g Coles Australian Kale & Baby Spinach
- 1/2 cup mint leaves
- 1/4 cup (40g) unsalted almonds, chopped
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 2 tbs lemon juice
- 1 tbs tahini
- 1 garlic clove, crushed
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 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains.
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 mins or until cooked through. (Alternatively, bake the chicken on a lined baking tray in oven at 180°C for 15-20 mins or until cooked through.)
While chicken is cooking, cook broad beans in a saucepan of boiling water for 2 mins or until bright green and tender. Drain. Combine broad beans, quinoa, tomato, spring onion, kale and spinach, mint and almonds in a large bowl.
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.