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Mediterranean Chicken Bowls
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Mediterranean Chicken Bowls

1 h 5 minPara 6Nutri-Score B€€
de @linds.hampton12 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • boneless skinless chicken breasts (cut into bite-sized pieces)Carne1 kg
  • olive oil (for the chicken marinade)Despensa30 ml
  • lemon (juiced)Frutas y verduras1 pieza
  • garlic powder (for the chicken)Especias8 g
  • onion powder (for the chicken)Especias5 g
  • paprika (for the chicken)Especias5 g
  • dried oregano (for the chicken)Especias3 g
  • ground cumin (for the chicken)Especias4 g
  • ground coriander (for the chicken)Especias2 g
  • salt (for the chicken)Especias6 g
  • black pepper (for the chicken)Especias1 g
  • basmati rice (dry)Cereales400 g
  • chicken brothDespensa960 ml
  • olive oil (for the rice)Despensa15 ml
  • ground turmeric (for the rice)Especias1,5 g
  • garlic powder (for the rice)Especias1,5 g
  • salt (for the rice)Especias3 g
  • romaine lettuce (chopped)Frutas y verduras200 g
  • traditional hummusFresco150 g
  • roasted red pepper hummusFresco150 g
  • tzatzikiFresco150 g
  • corn (cooked, with its butter sauce)Frutas y verduras200 g
  • kalamata olives (sliced)Despensa80 g
  • pita chips (crushed)Panadería60 g

por ración

Nutrición

591kcal

Carbohidratos
67 g
Proteínas
42 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Bol
  • Cazo
  • Sartén

paso a paso

Preparación

  1. Marinate the chicken

    • Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
    • Add the olive oil, lemon juice, garlic powder, onion powder, paprika, dried oregano, cumin, coriander, salt and black pepper.
    • Toss until the chicken is evenly coated, then let it marinate.
    Paso 1

  2. Air fry the chicken

    • Preheat the air fryer to 200 °C (400 °F) and line the basket with parchment paper.
    • Arrange the chicken in a single layer, working in batches if needed.
    • Cook, shaking the basket halfway through, until the chicken is cooked through and reaches 74 °C (165 °F) internally.
    Paso 2

  3. Toast and cook the rice

    • Heat the olive oil in a saucepan, add the basmati rice and toast it, stirring.
    • Stir in the garlic powder, turmeric and salt.
    • Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed.
    Paso 3

  4. Prepare the toppings

    • Chop the romaine lettuce and place it in a bowl.
    • Crush the pita chips.
    • Warm the corn with about half of its butter sauce.
    Paso 4

  5. Assemble the bowls

    • Add a portion of rice and chicken to each bowl.
    • Top with romaine, corn, tzatziki, traditional hummus and roasted red pepper hummus.
    • Finish with crushed pita chips and sliced kalamata olives.
    Paso 5
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