Name: Lemon garlic chicken and chickpea bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 1/4 medium sweet potatoes, cut into 1/2-inch cubes; 1/3 cup no salt added canned chickpeas, drained and patted dry; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp smoked paprika; 1 tbsp lemon juice; 1/2 tsp black pepper; 3 tbsp 2% cottage cheese; 1/4 cup avocado, sliced

Instructions

Prep 15 min · Cook 15 min

In a medium bowl, whisk together two thirds of the olive oil, the minced garlic, smoked paprika, half the lemon juice, and the black pepper. Add the chicken pieces and toss to coat thoroughly.
In a separate bowl, toss the sweet potato cubes and dry chickpeas with the remaining olive oil. Spread them in a single layer in the air fryer basket, working in batches if your basket is small. Air fry at 400°F for 8 minutes, shaking once halfway through.
Place the marinated chicken pieces in the air fryer basket with the potatoes and chickpeas, ensuring they are in a single layer with a little space between pieces. Air fry for 10 to 12 minutes more, shaking the basket once or twice, until the chicken is golden and the potatoes are tender. Done when opaque in the center, 165°F.
Let the chicken and vegetable mixture cool completely. Pack into an air-tight container. Place the cottage cheese in a small separate container. Toss the sliced avocado with the remaining lemon juice and pack separately or tightly wrapped to keep it fresh.
When ready to eat, microwave the chicken and vegetable base for 1 to 2 minutes until hot. Top with the fresh cottage cheese and avocado slices.

Nutrition

Ingredients

Instructions

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