1. Preheat the air fryer to 180 °C. This takes about 3 minutes.
2. Pat 200 g chicken breast fillets dry with paper towels. Never wash them, as this spreads germs.
3. Brush the meat with 1 tbsp olive oil. This helps the spices stick.
4. Spread 1 tsp turmeric, 1 tsp paprika, 1 tsp salt, and 1 tsp pepper evenly over the chicken. Gently massage in the spices.
5. Place the chicken in the air fryer basket. Make sure the pieces don't overlap.
6. Cook the chicken at 180 °C for about 15 minutes. Flip it firmly after 7.5 minutes. It’s ready when it’s golden brown on the outside and cooked through.
7. Take the chicken out and let it rest for 5 minutes. This keeps the juices in the meat.
8. Cut the avocado lengthwise, remove the pit, and dice the flesh into cubes.
9. Wash the tomato and also dice it into small cubes. Remove the watery insides if needed.
10. Wash the 50 g arugula and shake it dry well. Wet leaves make the salad soggy.
11. Combine the arugula, avocado, and tomato in a bowl. Squeeze the juice of half a lemon over it.
12. Slice the chicken and arrange it next to the salad. It’s perfect when the meat is juicy and the salad is crisp.
Nutrition per serving
kcal: 350
Protein: 35 g · Fett/Fat: 20 g · Carbs: 5 g
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