Air Fryer Chicken, Chickpea & Broccoli Power Bowls
Crispy air fryer chicken thighs, chickpeas, and broccoli served over quinoa — a high protein high fiber meal prep recipe with ~42g protein and 13g fiber per bowl. Ready in 30 minutes with easy 5-day storage.
Equipment
- 1 air frayer 380–400°F basket-style works best
- 1 Mixing Bowls for seasoning chicken and chickpeas separately
- 1 Meal Prep Containers 4-compartment or standard airtight, for storing finished bowls
- 1 Meat Thermometer to confirm chicken hits 165°F
Ingredients
- 4 (blank) chicken thighs boneless, skinless
- 15 oz chickpeas canned, drained, rinsed, and patted dry
- 4 cups broccoli florets (blank)
- 3 tbsp (blank) divided
- 2 tsp smoked paprika (blank)
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp salz
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 2 cups quinoa cooked, for serving
- 1 lemon juiced
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pat the chicken thighs dry and toss with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
- In a separate bowl, toss the dried chickpeas with 1 tablespoon olive oil, a pinch of salt, and a pinch of paprika.
- Preheat the air fryer to 380°F (193°C) for 3 minutes.
- Place the chicken thighs in the air fryer basket in a single layer. Air fry for 12–14 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
- Remove the chicken and let it rest for 5 minutes before slicing.
- Add the seasoned chickpeas to the basket and air fry at 400°F (204°C) for 8–10 minutes, shaking the basket halfway, until crispy.
- Toss the broccoli florets with the remaining olive oil, salt, and pepper. Air fry at 400°F (204°C) for 7–8 minutes, shaking once, until edges are slightly charred.
- Divide the cooked quinoa among four meal prep containers. Top each with sliced chicken, crispy chickpeas, and air-fried broccoli.
- Squeeze fresh lemon juice over each bowl and sprinkle with chopped parsley before sealing containers.