Air-Fried Chicken and Quinoa Bowls

1.Preheat the air fryer to 375°F (190°C).

2.In a small bowl, combine smoked paprika, garlic powder, ground cumin, salt, and black pepper.

3.Pat the chicken breasts dry with paper towels. Rub olive oil over the chicken, then evenly coat with the spice mixture.

4.Place the chicken breasts in the air fryer basket in a single layer. Cook for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is golden and cooked through.

5.While the chicken cooks, rinse the quinoa thoroughly under cold water to remove bitterness.

6.In a medium saucepan, bring the chicken broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed and quinoa is fluffy.

7.Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.

8.In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

9.In a small bowl, whisk together lemon juice, extra virgin olive oil, and a pinch of salt and pepper to make a dressing.

10.Pour the dressing over the vegetable mixture and toss gently to combine.

11.Slice the cooked chicken breasts into thin strips.

12.To assemble the bowls, divide the quinoa evenly among four bowls, top with the dressed vegetable mixture, and then arrange sliced chicken on top.

13.Optional: Garnish each bowl with crumbled feta cheese or avocado slices for added creaminess and flavor.

14.Serve immediately for a warm meal or chill the components separately for a refreshing cold bowl later.