You’ll Need
For the Chicken
600g chicken breast or thigh fillets, sliced
1 tbsp olive oil
2 tsp fajita seasoning, 1 tsp smoked paprika
1 tsp garlic granules, ½ tsp onion granules, 1 tsp sea salt, ½ tsp black pepper
For the Bake
250g cooked long-grain rice
1 red pepper, sliced
1 yellow pepper, sliced
1 large onion, sliced
150g sweetcorn
200ml passata
1 tbsp tomato purée
100ml chicken stock
Topping
120g grated mature cheddar
Fresh coriander, chopped
Optional but Dangerous
Sliced jalapeños
Sour cream
Guacamole
Tortilla chips
Lime wedges
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, fajita seasoning, smoked paprika, garlic granules, onion granules, salt and black pepper.
Place the chicken, peppers and onion into the air fryer basket and cook for 10–12 minutes, shaking halfway through, until the chicken starts to brown.
Transfer everything into a foil tray or heatproof dish.
Stir in the cooked rice and sweetcorn.
Mix together the passata, tomato purée and chicken stock, then pour over the rice mixture.
Stir well until everything is evenly coated.
Scatter the grated cheddar evenly over the top.
Return to the air fryer and cook at 180°C for 8–10 minutes, until the cheese is melted, bubbling and lightly golden.
Finish with chopped fresh coriander.
Serve immediately with sour cream, guacamole, tortilla chips or a squeeze of fresh lime if using.