Here’s a quick, little recipe I put together last night that is officially one of my favorites. It’s filling and refreshing without leaving you feeling bloated. Here’s what your are going to need.
For veggies you will need the following
⁃ 1 Red and green bell peppers
⁃ 1 small sized red onion
⁃ Cherry tomatoes
⁃ Cauliflower⁃ 100g of Sliced black olives
⁃ 2 tsp of Avocado oil
For the rice you will need,
⁃ 1 cup of rinsed Basmati rice
⁃ 1 Tbsp of butter
⁃ 1 tsp of salt
For the chicken , to start, preheat air fryer or oven at 375 F – cook for about 25 minutes. Then, you will need,
⁃ 3 boneless/skinless chicken thighs
⁃ 1 Lemon
⁃ 1 tsp of oregano
⁃ 1 tsp of garlic powder
⁃ 1 tsp of basil
⁃ 1 tsp of pepper
⁃ 1/2 tsp of salt
⁃ 1 tsp of olive oil
⁃ A few cherry tomatoes
⁃ 4 Fresh garlic cloves
Sprinkle all the spices on the chicken, drizzle the oil on, slice the garlic cloves in halves and toss them in along with the cherry tomatoes into the air fryer.
Put your rice on the stove top on high with butter and salt without cover until in comes to a boil then cover with lid, reduce heat to low for about 10 more minutes or until water has evaporated.
For the vegetables, turn on stove top to high, let avocado oil heat up, then toss all the veggies in. Cook on high without over mixing,until veggies have a nice golden color but are still crunchy.
Then toss the rice in with the vegetables, mixing everything carefully. Serve on plate then slice the chicken into thin slices, garnish with feta, sliced black olives and lemon juice and voilà !