Air-Fried Popcorn Chicken with Salad
Ingredients:
Chicken:
- 140 g (5 oz) skinless chicken breast, cut into bite-sized pieces
- 1 large egg, beaten
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Non-stick cooking spray
Salad:
- 180 g romaine lettuce
- 37 g cherry tomatoes, halved
- 30 g jicama, diced
- 1 tbsp balsamic vinegar
Instructions:
Prepare the Chicken:
- Pat the chicken pieces dry with a paper towel.
- In a shallow bowl, mix nutritional yeast, garlic powder, and paprika.
- Dip each piece of chicken into the beaten egg, allowing any excess to drip off. Roll the chicken in the seasoning mixture until evenly coated.
- Lightly spray the air fryer basket with non-stick cooking spray. Arrange the chicken pieces in a single layer without overcrowding.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F.
Prepare the Salad:
- In a large bowl, combine romaine lettuce, cherry tomatoes, and jicama.
- Drizzle with balsamic vinegar and toss to coat evenly.
Assemble and Serve:
Plate the popcorn chicken over the salad and enjoy your Lean & Green meal!
Nutritional Breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 318 kcal |
| Protein | 45.8 g |
| Fat | 9.3 g |
| Carbohydrates | 11.8 g |
| Fiber | 4.3 g |
Notes:
This recipe combines crispy air-fried popcorn chicken with a fresh, flavorful salad, making it a fully compliant Lean & Green meal.
The nutritional values reflect the total ingredients used.
Adjusting portion sizes (e.g., adding extra dressing or vegetables) will change the macros.