Air Fryer Mediterranean Chicken Bowl

Chicken

• 400 g Chicken thighs, boneless
• 2 tbsp Olive oil
• 1 medium Lemon
• 2 cloves Garlic
• 1 ½ tsp Dried oregano
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Couscous and salad

• 160 g Couscous
• 2 medium Tomato, ripe
• 1 medium Cucumber
• 150 g Greek yogurt
• 80 g Feta cheese

1. Preheat the air fryer to 200°C (390°F) for 3 minutes. Put the chicken thighs in a bowl.
2. Add the olive oil, finely grated or crushed garlic, dried oregano, fine sea salt and black pepper. Finely zest the lemon into the bowl, then squeeze in half the juice and toss well to coat.
3. Tip the couscous into a heatproof bowl and add 160 ml just-boiled water from the kettle. Cover and leave for 5 minutes, then fluff with a fork.
4. Arrange the chicken in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, turning once, until cooked through and browned; the thickest piece should have no pink in the centre.
5. Dice the tomato and cucumber and place in a bowl. Drizzle with a little of the remaining lemon juice and a small splash of olive oil from the measuring spoon, then season lightly with a pinch of fine sea salt and black pepper.
6. Divide the couscous between two bowls and top with the salad. Add the chicken, spoon over the Greek yogurt, and finish with crumbled feta cheese; squeeze over more lemon to taste.

Made this recipe? Rate it — a comment is optional.