Air Fryer Summer Veg, Chicken and Rice with a Herby Dressing

Name: Air Fryer Summer Veg, Chicken and Rice with a Herby Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 Garlic Cloves, crushed; 2 Skinless, Boneless Chicken Breasts; 200g Cherry Tomatoes, halved; 1 Red Onion, halved and sliced; 1 Courgette, halved and sliced; Cooking Oil Spray, for air frying; Maldon Salt, to taste; Freshly Ground Black Pepper to taste; 30g Mint Leaves, picked; 30g Basil Leaves, picked; 1 tsp Dijon Mustard; 220g Wholegrain Microwave Rice; 1 Lemon, zested then halved; 100g Feta

by Kate Calder

Poultry

Gluten Free

3.9

15m prep time

30m total time

Easy level

14 ingredients

Air Fryer Summer Veg, Chicken and Rice with a Herby Dressing recipe by Kate Calder

This is the ultimate low-effort, high-reward "dump dinner" that actually tastes like summer on a plate. By throwing the pre-cooked rice straight into the air fryer basket with the chicken and veggies, the rice absorbs all those delicious roasting juices while the feta gets warm and slightly charred. It’s fresh, zesty, and feels way more sophisticated than a 15-minute prep job has any right to be.

Method

Based on 2 servings, adjust as needed.

Step 1

Mix the rice, half of the picked and sliced mint and basil, lemon zest and garlic together in a large bowl.

Step 2

Remove the air fryer’s grill plate, then add the rice mixture to the basket. On top of the rice mixture, add the chicken, cherry tomatoes, red onion and courgette.

Step 3

Crumble over the feta in large chunks. Squeeze half of the lemon over everything, then sprinkle over the salt and a few grinds of pepper. Spray all over with oil and cook at 200°C (400°F) for 18-20 minutes, turning the chicken over halfway through cooking. The chicken is done when cooked through and the vegetables are starting to char.

Step 4

Meanwhile, to make the dressing, in a small bowl, mix the remaining basil and mint, which need to be finely chopped with the olive oil. Squeeze in the lemon juice and Dijon mustard, then add the salt and a grind of pepper. Stir everything together and set aside.

Step 5

Serve the chicken, vegetables and rice with a drizzle of herby dressing on top.

Ingredients
Based on 2 servings

1 Garlic Cloves, crushed 1 x Sainsbury's Large Garlic
2 Skinless, Boneless Chicken Breasts 1 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
200g Cherry Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g
1 Red Onion, halved and sliced 1 x Sainsbury's Red Onions Loose
1 Courgette, halved and sliced 1 x Sainsbury's Courgettes Loose
Cooking Oil Spray, for air frying 1 x Frylight 1 Cal Olive Oil Cooking Spray 190ml
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Freshly Ground Black Pepper to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
30g Mint Leaves, picked 1 x Sainsbury's Fresh Packed Mint 30g
30g Basil Leaves, picked 1 x Sainsbury's Fresh Living Basil Pot
1 tsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
220g Wholegrain Microwave Rice 1 x Ben's Original Classic Wholegrain Microwave Rice 220g
1 Lemon, zested then halved 1 x Sainsbury's Lemons
100g Feta 1 x Sainsbury's Greek Feta Cheese 200g