Ingredients
2 ½ pounds turkey drumsticks, skinned if desired (2-3 drumsticks)
2 medium carrots, bias-cut into 2-inch pieces
2 teaspoons lemon zest
½ cup lemon juice
2 tablespoons hot chili powder
1 tablespoon paprika
4 cloves garlic, minced
½ teaspoon salt
1 ½ cups reduced-sodium chicken broth
1 cup whole-wheat pearl couscous
¼ cup chopped fresh flat-leaf parsley, plus more for garnish
Directions
Place turkey and carrots in a gallon-size resealable plastic bag set in a shallow dish. Combine lemon juice, chili powder, paprika, garlic and salt in a small bowl. Add to the bag. Seal the bag and refrigerate, turning occasionally, for 1 to 4 hours.
Lightly coat the basket of a 6- to 9-quart air fryer with cooking spray. Drain the turkey and carrots (discard marinade). Arrange the turkey in the prepared basket. Cook at 350℉ for 15 minutes. Flip the turkey and add the carrots. Cook until an instant-read thermometer inserted in the meaty part of a drumstick registers 175℉ and the carrots are tender, about 15 minutes more.
Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Stir in parsley and lemon zest.
Serve the turkey and carrots with the couscous. Garnish with additional parsley, if desired How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
