3. Lemon Thyme Air-Fryer Rotisserie Chicken
Grab a whole chicken on your next grocery run to make this healthy chicken recipe for the family tonight. The 3-ingredient recipe (plus some salt and pepper) stuffs the bird with lemon and thyme before popping it in your air fryer. No oven or preheating is required!
Ingredients
- 1 3.5-4 pound whole chicken
- 4 fresh thyme sprigs
- 1 lemon, halved
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
Directions
If applicable, remove giblets from chicken, and reserve for another use. Place thyme and lemon halves in chicken cavity. Truss chicken legs closed with kitchen twine. Sprinkle chicken breasts and legs evenly with half each of the salt and pepper. Place chicken, breast sides up, in air fryer basket.
Turn air fryer to 350°F (no need to preheat); cook 30 minutes. Carefully turn chicken over; cook 15 minutes. Carefully turn chicken over; cook until a thermometer inserted in thickest portion of thighs registers 165°F, 10 to 15 minutes. Transfer chicken to a cutting board; let rest 10 minutes.
Carve chicken; discard thyme, and reserve lemon halves. Sprinkle chicken evenly with remaining salt and pepper; squeeze with reserved lemon halves.
4. Mediterranean Chicken-Pomegranate Stir-Fry
Even if you’re not following a Mediterranean diet, you’re definitely going to enjoy this healthy chicken meal. The easy skillet dinner idea starts by seasoning chicken breasts with warm spices such as cumin, coriander, and paprika before stir-frying with fresh vegetables. Serve over rice with pomegranate seeds and chopped pistachios.
Ingredients
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 carrots, thinly bias-sliced
- 1 medium onion, cut into wedges
- ¼ cup pomegranate seeds
- 2 cup hot cooked rice (optional)
- Pomegranate seeds and/or chopped pistachios
Directions
In a bowl toss chicken with cumin, coriander, and paprika. In an extra-large wok or skillet heat oil over medium-high heat. Add carrots and onion wedges; cook and stir 2 minutes. Add chicken; cook and stir 5 minutes. Add 1/4 cup pomegranate seeds; cook and stir 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.
If desired, spoon mixture over rice. Top with additional pomegranate seeds and/or chopped pistachios.