Moroccan · Snack
Air Fryer Harissa Chicken Bites
Lean chicken breast bites air-fried with rose harissa and cumin, make once and enjoy over the week from fridge or freezer for a warm-spiced North African snack.
$
14 minsPrep
28 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
295Calories
45gProtein
10gFat
4gCarbs
1gSugar
1gFiber
650mgSodium
105mgChol
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Instructions
1
Prep
Cut 384g chicken breast into 12 bite-size cubes. Combine in a medium bowl with rose harissa, olive oil, lemon juice, lemon zest, grated garlic, cumin, coriander, smoked paprika, salt, and pepper. Toss thoroughly until evenly coated. Rest 10 minutes to bloom spices.
2
Roast
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all 12 cubes in a single layer with space between each. Spray lightly with olive oil spray and air-fry 10–12 minutes, shaking basket halfway, until golden and internal temperature reaches 74°C (165°F).
3
Roast 2
No second batch needed for this smaller portion.
4
Cool and Plate
Cool all bites fully on a rack, then toss with 1.5 tbsp fresh coriander. Portion into 2 airtight containers (6 bites each). Refrigerate up to 4 days or freeze up to 60 days. Reheat from fridge at 180°C for 3 minutes or from frozen for 5–7 minutes until heated through. Serve with cherry tomatoes, cucumber sticks, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 384g (13.5 oz) boneless skinless chicken breast
- 1 tbsp rose harissa paste
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 lemon, zest
- 2 garlic cloves
- 0.5 tbsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1.5 tbsp fresh coriander
- olive oil spray