CHICKEN FAJITAS & SPICY ROAST POTATOES

PREP: 10 MINUTES

ROAST: 25 MINUTES 

AIR FRY: 20 MINUTES 

MAKES: 4 SERVINGS 

INGREDIENTS

FAJITAS

• 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 tablespoons olive oil
• Juice of 1 lime Salt and freshly ground black pepper 1 onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, 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 

DIRECTIONS 

1. Slice chicken breasts into thin strips.
2. Add spices, herbs, oil and lime juice into a large bowl, season to taste and mix together.
3. Stir in chicken pieces, onion and peppers, mix all together until everything is coated in the marinade.
4. In another bowl, toss potatoes in oil and spices.
5. 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.
6. Select Zone 1, turn the dial to select AIR FRY, set temperature to 200°C and set time to 20 minutes. Select Zone 2 and turn the dial to select ROAST, set temperature to 180°C and set time to 25 minutes. Select SYNC. Press the dial to begin cooking.
7. After 10 minutes, give both drawers a shake or stir. Repeat again after 15 minutes.
8. 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.
9. Serve chicken and vegetables wrapped in the tortillas with the potatoes on the side.