Teriyaki Chicken Broccoli Bowls
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Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Servings
4
Prep Time
5 minutes
Cook Time
12 minutes
Ingredients
- olive oil
- 85m1 soy sauce
- 115g honey
- 3 tablespoons white vinegar
-
1 ½ teaspoons dried thyme
-
1 ½ teaspoons paprika
- 1 teaspoon ground black pepper
-
¼ teaspoon cayenne pepper
-
½ teaspoon ground allspice
- 455g boneless, skinless chicken tenderloins, cut into chunks
- 310g cooked brown rice
- 170g steamed broccoli florets
-
Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Insert a crisper plate in a basket and spray it lightly with olive oil.
- In a large bowl, mix together the soy sauce, honey, white vinegar, thyme, paprika, black pepper, cayenne pepper, and allspice to make a marinade.
- Add the tenderloins to the marinade and stir to coat. Cover and refrigerate for 30 minutes.
- Place the chicken in the fryer basket in a single layer in the basket. You may need to cook in two baskets if necessary. Reserve the marinade.
Air fry at 190°C for 6 minutes. Turn the chicken over and brush with some of the remaining marinade. Cook until the chicken reaches an internal temperature of at least 75°C, an additional 5 to 7 minutes.
To assemble the bowls, place 75g of brown rice, 40g of steamed broccoli, and 2 chicken tenderloins into each bowl and serve.
