Air Fryer Chicken & Rice + Salad

• servings: 4 servings

Ingredients

I’ve lost over 150lbs eating food thats easy, tastes so good, and keeps me FULL. Thats been the secret to staying on track without wanting to resort to cheat meals. This is one of those easy meals that feels indulgent but still fits how I like to eat.

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Here is how to make it:

1 Grab 1.5lb boneless chicken thighs. Trim off any excess fat as you wish and place inside a bowl.

2 Drizzle the chicken with about tsp olive oil, & season with a couple pinches of salt and pepper, 1 tbsp garlic powder, 1 tbsp sweet paprika, 1/4 tsp cayenne pepper, 1/2 tbsp oregano, 1/2 tbsp Aleppo pepper, 1/2 tsp cumin, 1/4 tsp cinnamon. To make the chicken extra juicy, I also add 1.5 tbsp FAGE 0% yogurt, 1 tbsp tomato paste, the juice of half large lemon.

3 Mix really well with 1/2 small thinly sliced yellow onion. If you can, let this marinate for 2-3 hrs, but if you can also make it right way. Airfry at 400F for 22-25 mins, or pop in the oven at 400F for 30-35 mins.

4 For the base: I used a box of my high protein lowcarb @kaizenfoodco rice, it has 20g protein on its own with just 6 net carbs per serving, but use any rice you like, quinoa, cauliflower rice. I just prepped according to packaging in salted water.

5 For the creamy cucumber salad: 1/2 English cucumber thinly sliced or 2 Persian cucumbers, 1/4 red onion thinly sliced. 2-3 tbsp finely Chopped fresh dill. 2-3 tbsp FAGE 0% Greek yogurt, juice of half a lemon, 1 tbsp olive oil, salt, and pepper

6 For the garlicky white sauce: mix 3 minced garlic cloves, 1 tbsp mayo, 3 tbsp sour cream, juice of ½ lemon, the zest of a lemon, 2 tbsp chopped parsley, salt & lots of fresh cracked pepper. Thin with water if needed.

This makes 4 servings!

If you make it, be sure to let me know on SHREDHAPPENS!

ENJOY!