Hot chili powder, paprika and lemon juice impart heat and acidity in these healthy turkey legs.
The same marinade is used for the carrots, which turn tender in the air fryer.
An herbed couscous rounds out the meal for a filling dinner.
Photo: Photographer: Kelsey Hansen, Food Stylist: Sammy Mila
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 350F for 15 minutes.
Flip the turkey and add the carrots.
Meanwhile, bring broth to a boil in a medium saucepan.
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.
To make ahead
Marinate turkey and carrots (Step 1) for up to 4 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
