Spicy Air Fryer Chicken & Capsicum Grain Bowls

Method

1. 1.

   Rinse the quinoa thoroughly under cold water and cook according to packet instructions. Set aside to cool slightly.

   Rinsing removes the bitter coating from quinoa.

2. 2.

   Preheat your air fryer to 200°C. Slice the chicken into bite-sized cubes.

   Cutting the chicken against the grain helps keep it tender.

3. 3.

   In a bowl, toss the chicken with olive oil spray, paprika, cumin, chilli flakes, garlic, salt and pepper until evenly coated.

   Don't overcrowd the air fryer basket; cook in two batches if necessary for the crispiest result.

4. 4.

   Place the chicken in the air fryer basket in a single layer. Cook for 15-18 minutes, shaking the basket halfway through, until golden and cooked through.

   Check the internal temperature of the chicken; it should reach 74°C.

5. 5.

   While the chicken cooks, dice the capsicum and onion into small chunks. Add them to the air fryer for the last 5 minutes of cooking time to soften slightly.

   Adding the veggies later prevents them from burning before the chicken is done.

6. 6.

   Whisk together the peanut butter, soy sauce, and lime juice with 2 tablespoons of warm water to create a smooth sauce.

   Adjust the lime juice or water to get a pouring consistency.

7. 7.

   Divide the cooked quinoa between bowls, top with the spicy chicken and warm capsicum, and drizzle generously with the peanut sauce.

   Garnish with fresh coriander if you have it for a fresh finish.