The sliced chicken with chickpeas and asparagus is a light and tasty main course: simple and quick to prepare, it solves dinner in a snap because this dish has everything! The meat is cooked in an air fryer without added oil, and the asparagus is boiled just enough, the peeled chickpeas, arugula, and the aroma of red onion make this dish perfect even for those on a diet or who pay attention to their nutrition. I buy sliced chicken at the supermarket; I find it just like chicken breast, but if it’s not available where you are, you can easily use chicken breast. In the meantime, here is the recipe for sliced chicken with chickpeas and asparagus, and at the end of the article, I’ll also explain how to proceed if you choose chicken breast.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 10.5 oz sliced chicken (or chicken breast)
- 7 oz asparagus
- 1/2 cup chickpeas (cooked and peeled)
- to taste arugula
- 1 red onion
- 1/2 lemon (juice and zest)
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Vegetable Peeler
- 1 Asparagus Pot
- 1 Air Fryer
- 1 Parchment Paper for Air Fryer
- 1 Oil Sprayer
Steps
Rinse the chickpeas under running water, drain them well, and remove the skin that covers them. Clean the asparagus. Wash them gently, cut them to more or less the same length, and cook them in the asparagus pot, leaving the tips out for 15-20 minutes. I let them steam in the vegetable steamer with a little water inside the pot below for 10-12 minutes. Peel the onion and slice it thinly. Salt the meat and place it on the air fryer’s grill (or basket) with the perforated parchment paper. Cook it at 356°F for twenty minutes. I don’t add oil because the meat releases enough, but if you use chicken breast, you need oil. Prepare the citronette: in a small bowl, mix the oil with the lemon juice (a little less than half a lemon is enough for this amount of meat), the grated zest, and the salt. When all the preparations are ready, place them on the serving platter: first the chickpeas and asparagus, then the arugula and onion, dress with the citronette, and finally, add the sliced chicken.
Notes
If you use chicken breast: season it with oil and salt and place it on the oven tray with the reusable baking mat. Bake at 338°F preheated for about 25 minutes, turning it halfway through. Then slice it and serve it as per the recipe.
