You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp garlic granules
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the Rice
250g cooked long-grain rice
1 small onion, finely diced
150g mushrooms, sliced
150g frozen peas
2 garlic cloves, finely grated
25g butter
Parmesan Finish
60g freshly grated Parmesan
1 tbsp chopped fresh parsley
Juice of ½ lemon
Optional but Dangerous
Crispy bacon pieces
Mozzarella
Chilli flakes
Garlic bread
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, garlic granules, Italian seasoning, smoked paprika, salt and black pepper until evenly coated.
Place the chicken into the air fryer basket and cook for 10–12 minutes, shaking halfway through, until lightly browned and cooked through.
Meanwhile, place the onion, mushrooms and butter into a foil tray or heatproof dish.
Air fry for 5 minutes until softened.
Stir in the grated garlic, cooked rice and peas.
Add the cooked chicken and mix everything together.
Return to the air fryer for 5–6 minutes at 180°C, stirring once halfway through, until everything is piping hot.
Remove from the air fryer and immediately stir through the grated Parmesan, chopped parsley and lemon juice until the cheese melts into the rice.
Finish with extra Parmesan before serving.
Serve immediately with garlic bread or a simple green salad.