Remove the giblets from your chicken and reserve to use in another recipe. I like to use the giblets to make bone broth.
Thread the chicken on the air fryer spit. Truss your chicken with baking twine so that the chicken does not break a leg. (Watch the video below to learn how to truss a chicken!)
Brush the outside of the chicken with the avocado oil and sprinkle the chicken with salt and pepper.
Attach the spit to your air fryer. Make sure the drip tray is in place in your air fryer oven.
The chicken should not make contact with the heating element while it turns. If it does, you may have to break the back of your chicken to help it to fit.
Cook at 350°F (175°C) for one hour. Don't forget to press the "Rotate" button (i.e., the button that makes the spit turn) on your fryer!
When it is done cooking, remove the chicken from the fryer and let it rest for 10 minutes while you prepare the side dishes.
To make the option one side dishes:
Heat the frozen corn and asparagus according to package directions. I microwaved each for 2-3 minutes each, stirring and microwaving for 2-3 more minutes if not fully heated through. Steaming works for cooking the veggies as well!
Plate ¼ of the corn and put ½ T of butter on top. Slice 4 ounces (113 grams) of the chicken and add it to your plate. Put ¼ of the asparagus on the side. Get ready for some deliciousness!
To make the option two side dishes:
Preheat the oven to 400°F (200°C). Put the broccoli and sweet potatoes in a large metal roasting pan. Drizzle with the oil and sprinkle with salt and pepper.
Roast the veggies for one hour, flipping and stirring halfway through cooking time.
Stir the pesto into the sweet potatoes when they come out of the oven.
To serve, plate ¼ of the broccoli and ¼ of the sweet potatoes. Slice 4 ounces (113 grams) of the chicken and add it to your plate. Yummy!
This is a level 1 recipe (may help support fat loss). The calorie count on this recipe is for a meal that contains the following:
4 ounces (113 grams) of cooked chicken breast (including meat and skin)
1 cup of roasted corn
½ tablespoon of butter
3 ounces (85 grams) asparagus
Leftover chicken (minus the skin) freezes well and can be incorporated into a variety of dishes. One of my favorite ways to use cooked chicken is in meal prep recipes. Remove the meat from the carcass, freeze it, and you'll have a protein source ready when you want it.Feel free to change up the veggies you use in this meal if you don't like asparagus and corn. I typically aim to get (at minimum) one green veggie and one veggie of another color into my evening meal.Nutrition information is for one serving of the recipe.