Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 1/2 tsp salt
  • 1 cup English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • pinch of salt
  • pinch of black pepper

Instructions:

  1. Combine the rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes.
  2. Remove quinoa from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
  3. Toss the cubed chicken and dried chickpeas in a bowl with 2 tablespoons of olive oil, smoked paprika, oregano, garlic powder, salt, and pepper.
  4. Transfer the chicken and chickpea mixture to the air fryer basket in a single layer. Cook at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.
  5. Whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the vinaigrette.
  6. In large bowls, divide the fluffy quinoa base. Top with air-fried chicken and chickpeas, diced cucumber, cherry tomatoes, red onion, parsley, and crumbled feta cheese.
  7. Drizzle the zesty lemon vinaigrette over each bowl before serving.