Name: Air-Fried Chicken Thigh with Roasted Root Vegetables and Black Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 0.25 cup Dry black rice; 0.5 cup Carrots; 0.5 cup Parsnips; 2 tsp Extra virgin olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Nutrition

Per serving

574 calories

Protein: 40g; 27% of calories
Carbs: 57g; 38% of calories
Fat: 23g; 35% of calories

Instructions

Prep 10 min · Cook 30 min

Rinse the dry black rice and place it in a small saucepan with 0.5 cup of water.
Bring the rice to a boil over high heat, then reduce to low, cover, and simmer for 30 minutes until the water is absorbed and grains are tender.
While the rice simmers, dice the carrots and parsnips into half-inch cubes.
Toss the diced vegetables with 1 tsp of olive oil and a portion of the sea salt.
Rub the chicken thighs with the remaining 1 tsp of olive oil, smoked paprika, garlic powder, and the remaining sea salt and black pepper.
Preheat the air fryer to 400°F and arrange the chicken and vegetables in a single layer in the basket.
Air fry for 15 to 18 minutes, shaking the basket halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
Fluff the cooked black rice with a fork and serve it alongside the crispy chicken and roasted vegetables, garnished with fresh parsley.

Nutrition

Ingredients

Instructions

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