Ingredients
Brown Rice
- 1/3 cup Brown rice rinsed
- Salt
- Black pepper
Chicken
- 8 oz Boneless chicken thighs
- 1 tsp Smoked paprika heaped
- 1/2 tsp Ground cumin
- 1/2 tsp Dried oregano
- 2 cloves Garlic grated or crushed
- 1 ½ tsp Honey
- 1 ½ tsp Extra-virgin olive oil
- Salt to taste
- ¼ cup Pickled onions
Green Sauce
- 1 cup Fresh cilantro
- 1 Jalapeño pepper
- 1 clove Garlic
- 1/4 cup Greek yogurt
- 2 tsp Lime juice
- 1 ½ tsp Extra-virgin olive oil
- Salt to taste
Salad
- 2 cups Arugula
- 1 Tomato cut into wedges
- 6 slices Cucumbers
- 2 tsp Extra-virgin olive oil
- 1 tsp Lime juice
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Prepare the ingredients as instructed.
- Rinse the rice under cold water. Cook according to the directions on the package. Once tender, season with salt and pepper.
- Place the chicken thighs in a large mixing bowl. Add the smoked paprika, cumin, oregano, garlic, honey, olive oil, and salt. Massage well until the chicken is evenly coated.
- Arrange the chicken in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 14 minutes, turning halfway through, until cooked through to an internal temperature of 165°F / 71°C and lightly caramelized. Slice before serving.
- While the chicken cooks, add the cilantro, jalapeño, garlic, Greek yogurt, lime juice, olive oil, and salt to a blender. Blend for 20–30 seconds until completely smooth.
- Combine all the ingredients for the salad in a bowl and toss. Season with salt and pepper.
- Combine the sparkling water and lemon slices. Serve with ice if desired.
- Serve the chicken over rice drizzled with green sauce and pickled onions with salad and lemon sparkling water.
Nutrition
Calories: 535kcal | Carbohydrates: 42g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 186mg | Potassium: 809mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2230IU | Vitamin C: 55mg | Calcium: 150mg | Iron: 3mg
South American Chicken
Ingredients
Brown Rice
- 1/3 cup Brown rice rinsed
- Salt
- Black pepper
Chicken
- 8 oz Boneless chicken thighs
- 1 tsp Smoked paprika heaped
- 1/2 tsp Ground cumin
- 1/2 tsp Dried oregano
- 2 cloves Garlic grated or crushed
- 1 ½ tsp Honey
- 1 ½ tsp Extra-virgin olive oil
- Salt to taste
- ¼ cup Pickled onions
Green Sauce
- 1 cup Fresh cilantro
- 1 Jalapeño pepper
- 1 clove Garlic
- 1/4 cup Greek yogurt
- 2 tsp Lime juice
- 1 ½ tsp Extra-virgin olive oil
- Salt to taste
Salad
- 2 cups Arugula
- 1 Tomato cut into wedges
- 6 slices Cucumbers
- 2 tsp Extra-virgin olive oil
- 1 tsp Lime juice
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Prepare the ingredients as instructed.
- Rinse the rice under cold water. Cook according to the directions on the package. Once tender, season with salt and pepper.
- Place the chicken thighs in a large mixing bowl. Add the smoked paprika, cumin, oregano, garlic, honey, olive oil, and salt. Massage well until the chicken is evenly coated.
- Arrange the chicken in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 14 minutes, turning halfway through, until cooked through to an internal temperature of 165°F / 71°C and lightly caramelized. Slice before serving.
- While the chicken cooks, add the cilantro, jalapeño, garlic, Greek yogurt, lime juice, olive oil, and salt to a blender. Blend for 20–30 seconds until completely smooth.
- Combine all the ingredients for the salad in a bowl and toss. Season with salt and pepper.
- Combine the sparkling water and lemon slices. Serve with ice if desired.
- Serve the chicken over rice drizzled with green sauce and pickled onions with salad and lemon sparkling water.
Nutrition
Calories: 535kcalCarbohydrates: 42gProtein: 26gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 112mgSodium: 186mgPotassium: 809mgFiber: 5gSugar: 9gVitamin A: 2230IUVitamin C: 55mgCalcium: 150mgIron: 3mg
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