Air Fried Chicken Poha Bowl Recipe

Name: Air Fried Chicken Poha Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Poha; 500 g Haringhata Boneless Frozen Chicken Breast; - Onion-250 Gms; 500 g Desi Tomato (Tamatar); medium Chilli Green Long; 20 g Turmeric Powder; 100 g Orika Big Mustard Seeds; 50 g Pluckk Organic Curry Leaves; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 200 ml Mustard Oil; 1 Bunch Coriander Leaves ( Kottambari Soppu )

Indian cuisine · 484 calories

About this recipe

Start your morning with this Air-Fried Chicken Poha Bowl, a quick and wholesome Indian breakfast bursting with flavors. Combining the traditional poha with air-fried chicken makes it a unique and protein-rich option for those busy mornings. The poha is softened and mixed with sautéed onion, tomato, mustard seeds, and curry leaves, giving it a delightful aroma and taste. Juicy chicken pieces cooked in the air fryer add a savory twist, while fresh coriander completes the dish with a burst of freshness. Perfect for gym-goers or anyone looking for a satisfying meal, this bowl delivers 35g of protein, 880 calories, and a balanced mix of carbs and fats to fuel your day. Quick, easy, and batchable, it's ideal for meal prep or a hearty breakfast before work.

Ingredients

500 g Poha
500 g Haringhata Boneless Frozen Chicken Breast
- Onion-250 Gms
500 g Desi Tomato (Tamatar)
medium Chilli Green Long
20 g Turmeric Powder
100 g Orika Big Mustard Seeds
50 g Pluckk Organic Curry Leaves
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
200 ml Mustard Oil
1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. Wash the poha under running water and let it sit for 5 minutes to soften.
2. Cut the chicken breast into small bite-sized pieces and season with salt and turmeric powder.
3. Preheat the air fryer to 180°C and cook the chicken pieces for 10 minutes until golden and cooked through.
4. Heat oil in a pan and add mustard seeds, letting them splutter for a few seconds.
5. Add curry leaves, chopped onion, and green chili to the pan and sauté until the onion turns translucent.
6. Add chopped tomato and cook for 3-4 minutes until softened and combined with the spices.
7. Stir in the softened poha and mix well, ensuring it is coated with the onion-tomato mixture.
8. Add the air-fried chicken pieces into the poha mixture and stir gently to combine.
9. Sprinkle fresh coriander leaves on top and adjust salt as needed.
10. Serve warm in bowls for a hearty and protein-rich breakfast.