Air Fryer Pesto Chicken Quinoa Bowl
Ingreadient
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2 teaspoons prepared pesto
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1/4 teaspoon garlic powder
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1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
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2 teaspoons olive oil
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1/8 teaspoon crushed red pepper flakes
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1/8 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1 zucchini, cut into spears
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nonstick cooking spray
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2 cups cooked quinoa (see Note)
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10 basil leaves, chopped
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1 cup grape tomatoes, chopped
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1/4 cup crumbled feta cheese
Direction
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Mix together pesto and garlic powder in a bowl. Add chicken to bowl and stir until evenly coated.
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In a separate bowl mix together olive oil, pepper flakes, salt, and black pepper. Add zucchini to the bowl and stir until evenly coated.
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Lightly spray air fryer with nonstick spray. Place chicken on one side, and place seasoned zucchini on the other side.
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Fry in the preheated air fryer until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 10 minutes.
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Mix cooked quinoa and chopped basil leaves together.
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In a bowl place 1 cup quinoa, ½ cup chopped tomatoes, half the chicken breasts, and half the zucchini spears. Top each bowl with half the feta cheese and serve.
