High Fiber Chicken Nourish Bowl
Ingredients
- 2 chicken breasts
- 360g starchy potatoes, thinly sliced
- 2 tsp cornflour
- 125g asparagus tips
- 1 bag rocket
- 1/4 red onion, thinly sliced
- 100g cherry tomatoes, halved
- 1/2 tbsp toasted mixed seeds
- Lemon wedges, to serve
Spice mix
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp turmeric (optional)
Preparation
Toss together the rocket, red onion, cherry tomatoes and seeds with a good drizzle of olive oil and season generously.
Preheat the air fryer to 200°C.
Halve the chicken breasts lengthways along the cross section.
Sandwich the chicken between 2 sheets of cling film and use a meat hammer to bash and tenderize.
In a medium bowl, toss the sliced potatoes with cornflour, a sprinkling of smoked paprika and garlic, and a drizzle of olive oil.
Sprinkle the potatoes with flaky sea salt and transfer to the air fryer. Bake for 18-22 minutes, tossing a couple of times until crispy.
Sprinkle the spice mix over the chicken breasts, coating both sides and season well.
Heat a griddle or frying pan over medium-high heat with some olive oil.
Once hot, add the asparagus and griddle for 5-10 minutes, turning regularly, until softened with char lines. Set aside.
If needed, add a bit more oil and cook the chicken for 2-3 minutes on each side until cooked through.
Divide the salad between 2 bowls and top with the crispy potatoes, griddled asparagus and chicken.
Finish with a squeeze of lemon juice and a drizzle of olive oil.
