Air Fried Lemon Herb Chicken With Garlic Rice Recipe

English cuisine · 237 calories

Air Fried Lemon Herb Chicken with Garlic Rice recipe

About this recipe

Air-Fried Lemon Herb Chicken with Garlic Rice makes for a delightful and quick dinner option. The chicken is marinated in a tangy blend of lemon juice, fresh garlic, and dried oregano, then cooked to perfection in an air fryer for a crispy yet juicy texture. Paired with fragrant garlic rice, this dish is both comforting and nourishing. With 34g of protein, it's perfect for gym-goers or anyone looking for a balanced meal. The lemony zest complements the earthy garlic flavors beautifully, making this a must-try recipe. Ready in just 35 minutes, it’s ideal for busy weeknights or when you need something quick but satisfying. Serve it hot, garnished with fresh parsley, to elevate its visual appeal.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Garlic - Single Clove
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Lemon
  • 10G Snapin Mixed Herbs
  • 500Ml Gaia Extra Virgin Olive Oil (500ml)
  • 20 g Oregano
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 500 g Chicken Broth
  • - Parsley

Instructions

  1. 1. Rinse the chicken thighs thoroughly and pat dry with a paper towel.
  2. 2. In a small bowl, mix lemon juice, olive oil, minced garlic, oregano, salt, and black pepper to prepare the marinade.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 10 minutes.
  4. 4. Preheat the air fryer to 180°C for 3 minutes while the chicken marinates.
  5. 5. Place the chicken thighs in the air fryer basket and cook at 180°C for 15 minutes, flipping halfway through.
  6. 6. Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
  7. 7. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat and sauté the remaining garlic until fragrant.
  8. 8. Add the rice to the saucepan and stir to coat it in the garlic-infused oil for about 2 minutes.
  9. 9. Pour the vegetable broth into the saucepan, bring to a boil, and then reduce the heat to low. Cover and simmer for 15 minutes.
  10. 10. Once the rice has absorbed the liquid, fluff it gently with a fork and fold in the chopped parsley.
  11. 11. Remove the chicken from the air fryer and let it rest for 2 minutes to retain its juices.
  12. 12. Plate the chicken alongside the garlic rice and garnish with additional parsley if desired.