Prep: 10 minutes | Roast: 25 minutes | Air Fry: 20 minutes | Makes: 4 servings
Ingredients
3 chicken breasts 1 tablespoon smoked paprika 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder -
1 / 2 teaspoon dried chilli flakes 1 teaspoon dried oregano 4 tablespoon olive oil Juice of 1 lime -
Salt and freshly ground black pepper 1 onion, peeled and sliced -
1 red pepper, de-seeded and sliced -
1 yellow pepper, de-seeded and sliced 8 medium tortillas
SPICY POTATOES
1kg baby potatoes, cut in quarters 3 tablespoons olive oil 2 teaspoons hot paprika 1 tablespoon garlic powder 1 tablespoon smoked paprika 1 teaspoon sea salt
Instructions
Slice chicken breasts into thin strips. -
Add spices, herbs, lime juice and oil into a large bowl, season to taste and mix together. -
Stir in chicken pieces, onion and peppers, mix all together until everything is coated in the marinade. In another bowl, toss potatoes in oil and spices. -
Insert a crisper plate in both drawers. Add chicken and vegetables to zone 1 drawer and potatoes to zone 2 drawer and insert into unit. -
Select zone 1, select AIR FRY, set temperature to 200°C and set time to 20 minutes. Select zone 2 and select ROAST, set temperature to 180°C and set time to 25 minutes. Select SYNC. Select START/STOP to begin. -
After 10 minutes, give both drawers a shake or stir. Repeat again after 15 minutes. -
When zone 1 time reaches 0, check chicken is cooked. Cooking is complete when the internal temperature reaches at least 75°C on an instant read thermometer. -
Serve chicken and vegetables wrapped in the tortillas with the potatoes on the side.
