Air Fryer Garlic-Lime Chicken Bowls with Roasted Radishes and Spring Greens
Juicy garlic-lime marinated chicken thighs paired with crispy roasted radishes and fresh spring vegetables, all cooked to perfection in your air fryer. This vibrant, zesty bowl is the perfect light dinner to celebrate the season's best produce.
Ingredients
- 680g boneless, skinless chicken thighs
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 limes, juiced and zested
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 450g radishes, trimmed and halved
- 1 tablespoon honey
- 300g cooked white rice or quinoa
- 150g baby spinach
- 1 ripe avocado, sliced
- 2 spring onions, thinly sliced
- Fresh coriander for garnish
Instructions
In a bowl, whisk together 2 tablespoons olive oil, minced garlic, lime juice, lime zest, cumin, smoked paprika, salt, and pepper to create the marinade.
Add chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes while preparing other ingredients.
Toss halved radishes with remaining 1 tablespoon olive oil, a pinch of salt, and pepper in a separate bowl.
Preheat air fryer to 200°C (400°F) for 3 minutes.
Place marinated chicken thighs in the air fryer basket in a single layer. Cook for 12 minutes, flipping halfway through.
Add seasoned radishes around the chicken and continue cooking for an additional 10-12 minutes until chicken reaches a safe internal temperature of 74°C (165°F) and radishes are golden and tender.
Drizzle honey over the radishes during the last 2 minutes of cooking for a slight caramelisation.
Let chicken rest for 3 minutes before slicing into strips.
Assemble bowls by dividing cooked rice and baby spinach among 4 serving bowls. Top with sliced chicken, roasted radishes, avocado slices, and spring onions.
Garnish with fresh coriander and serve immediately with extra lime wedges on the side.
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