“Simple zesty, fresh flavours guaranteed that this meal was a hit with my daughters. You can always toss in any extra veggies that you fancy, such as halved cherry tomatoes (air fry them with the broccoli if you want to soften them up), chopped cucumber, green beans, peas and so on. I just stick to the vegetables that I know my children will eat without a fuss!” Pip Payne, author of The Slimming Foodie Air Fryer
Serves 4
2 skinless chicken breast fillets
2 tablespoons sumac
Spray oil
1 red onion, finely chopped
1 head of broccoli, florets separated, stalk trimmed and grated
200g (7oz) couscous
250ml (9fl oz) hot chicken stock
Juice and finely grated zest of 1 lime
1 tablespoon honey
1 tablespoon red wine vinegar
Handful of parsley leaves, finely chopped
Handful of mint leaves, finely chopped
1 carrot, grated
Salt and pepper
Remove the crisper plate from 1 air fryer drawer and heat that drawer to 180°C (350°F).
Place the chicken in a bowl and sprinkle with 1 tablespoon of the sumac, tossing to coat, then spray with oil. Place the chicken in the air fryer and cook for 20 minutes. Halfway through the cooking time, turn the chicken and add the red onion, spray with oil again and continue to cook, stirring the onion 5 minutes into its cooking time.
Preheat the second air fryer drawer to 180°C (350°F) with the crisper plate in, then add the broccoli florets. Spray with oil and cook for 9 minutes, shaking well halfway through cooking.
Put the couscous in a large bowl, pour over the hot stock, cover with a plate and leave for 5 minutes. Stir through the lime zest and juice, honey, vinegar, parsley, mint, salt and pepper, then add the grated broccoli and carrot.
Remove the chicken from the air fryer (check it is completely cooked; the internal temperature should be at least 75°C / 167°F), and thinly slice it. Stir the chicken, red onion and broccoli florets through the couscous, along with the remaining tablespoon of sumac, then serve.