Air Fryer Garlic Parmesan Chicken Bowl

Looking for a protein-packed meal that can be on the table in under 30 minutes? This Air Fryer Garlic Parmesan Chicken Bowl delivers crispy thighs, vibrant veggies, and a burst of flavor all in one bowl. It’s the perfect blend of convenience and taste for a busy weeknight dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 bone‑in, skin‑on chicken thighs (about 2 lbs)
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your air fryer to 400°F (200°C).
2. In a shallow dish, combine panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. Pat the chicken thighs dry, drizzle with olive oil, then coat each thigh in the breadcrumb mixture, pressing to adhere.
4. Place the coated thighs in the air fryer basket, ensuring they don’t overlap. Cook for 15 minutes, then flip and cook for an additional 10‑12 minutes until the coating is golden brown and the internal temperature reaches 165°F.
5. While the chicken cooks, toss the broccoli florets with a splash of olive oil, a pinch of salt, and pepper; steam them for 4 minutes until crisp‑tender.
6. In a skillet, sauté the bell peppers over medium heat for 3 minutes or until just tender.
7. Coat the cherry tomatoes with a drizzle of olive oil and season with salt and pepper. They will keep their bite while adding bright sweetness.
8. To assemble, evenly spread the quinoa (if using) in a large bowl. Arrange the steamed broccoli, sautéed peppers, and cherry tomatoes over the grains.
9. Place each crispy chicken thigh on top of the veggie spread.
10. Garnish with fresh parsley and serve immediately.

Chef's Note

For a citrusy kick, sprinkle freshly grated lemon zest over the finished bowl just before serving.

Make-Ahead Tips

You can pre‑cook the chicken and vegetables in separate airtight containers and refrigerate up to 2 days. Reheat in the air fryer for 5 minutes and in a skillet for 2 minutes to restore crispness before plating.

Substitutions

Use boneless, skin‑less thighs for a leaner option; swap chicken for firm tofu cubes baked with the same seasoning for a vegetarian version.