Air-Fryer Crispy Herb Chicken Thighs with Creamy Quinoa and Wilted Greens

Pat 2 lb raw bone-in skin-on chicken thighs completely dry with paper towels. Do not wash the chicken.

Strip the leaves from 2 fresh rosemary sprigs and finely chop them to yield about 1 tbsp of chopped rosemary.

In a small bowl, combine the chopped rosemary, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Rub the chicken thighs with 1 tbsp olive oil, then coat them evenly with the herb mixture.

Preheat your air fryer to 380°F. Arrange the seasoned chicken thighs skin-side down in the air fryer basket in a single layer. Cook for 12 minutes, then flip them skin-side up and cook for another 10 to 12 minutes, until the skin is golden-brown and crispy and the internal temperature reaches 165°F. Remove and let rest for 5 minutes.

While the chicken cooks, clean 8 oz raw cremini mushrooms and slice them. Peel and mince 3 raw garlic cloves.

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and sauté for 5 minutes until they release their moisture and brown. Add the minced garlic and cook for 1 minute until fragrant.

Rinse 1 cup uncooked quinoa in a fine-mesh strainer under cold running water. Add the rinsed quinoa, 2 cups low-sodium chicken broth, 0.5 tsp salt, and 0.5 tsp black pepper to the saucepan with the mushrooms. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed.

Remove the quinoa from the heat. Stir in 1/4 cup heavy cream, then gently fold in 5 oz raw baby spinach. Cover the pan for 2 minutes to allow the residual heat to wilt the spinach.

Divide the creamy mushroom and spinach quinoa among four plates. Top each portion with a crispy air-fried herb chicken thigh and serve hot.