You’ll Need
For the Chicken
600g chicken breast or thigh fillets, cut into thick strips
1 tbsp olive oil
2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion granules
½ tsp dried thyme, 1 tsp sea salt, ½ tsp cracked black pepper
For the Boxes
600g baby potatoes, halved
1 tbsp olive oil, 1 tsp smoked paprika, 150g sweetcorn, 1 red pepper, sliced
Garlic Ranch Drizzle
150g Greek yoghurt
2 tbsp mayonnaise
1 garlic clove, finely grated
1 tsp dried parsley
Juice of ½ lemon
Pinch of salt
Black pepper
Optional but Dangerous
Pickled jalapeños
Crispy bacon pieces
Spring onions
Hot sauce
Grated mature cheddar
Method
Preheat your air fryer to 200°C.
Toss the potatoes with the olive oil and smoked paprika. Air fry for 10 minutes, shaking halfway through.
Meanwhile, combine the chicken with the olive oil, Cajun seasoning, smoked paprika, garlic granules, onion granules, thyme, salt and black pepper until evenly coated.
Add the chicken and sliced pepper to the potatoes.
Air fry for 12–14 minutes, shaking halfway through, until the chicken is cooked through and develops dark, blackened edges.
Add the sweetcorn during the final 3 minutes of cooking so it heats through and lightly roasts.
In a bowl, whisk together the Greek yoghurt, mayonnaise, garlic, parsley, lemon juice, salt and black pepper until smooth.
Divide the potatoes, blackened chicken, peppers and sweetcorn between four serving boxes or bowls.
Drizzle generously with the garlic ranch sauce.
Finish with spring onions, jalapeños, bacon, cheddar or hot sauce if using.
Serve immediately while everything is hot and the chicken is still beautifully smoky.