You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil, 2 tsp Cajun seasoning
1 tsp smoked paprika, 1 tsp garlic granules
1 tsp onion granules, 1 tsp sea salt
½ tsp cracked black pepper
For the Boxes
700g baby potatoes, halved
2 corn on the cob, cut into thirds
1 red pepper, sliced
1 small red onion, sliced
1 tbsp olive oil
Salt and black pepper
Garlic Lime Dressing
150g Greek yoghurt
Juice of 1 lime
1 garlic clove, finely grated
1 tbsp chopped fresh parsley
Pinch of sea salt
Optional but Dangerous
Pickled jalapeños
Crumbled feta
Hot sauce
Crispy bacon pieces
Chopped spring onions
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, salt and black pepper.
Air fry for 10 minutes, shaking halfway through.
Meanwhile, coat the chicken with the olive oil, Cajun seasoning, smoked paprika, garlic granules, onion granules, salt and cracked black pepper.
Add the chicken, sweetcorn, peppers and onion to the basket alongside the potatoes.
Air fry for 12–15 minutes, shaking every 5 minutes, until the chicken is cooked through, the potatoes are crispy and the sweetcorn is lightly charred.
In a bowl, whisk together the Greek yoghurt, lime juice, grated garlic, parsley and salt until smooth.
Divide the potatoes, Cajun chicken, roasted vegetables and sweetcorn between four serving boxes or bowls.
Drizzle over the garlic lime dressing.
Finish with any optional toppings before serving.
Serve immediately while everything is hot and full of smoky Cajun flavour.