You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
2 tsp fajita seasoning, 1 tsp smoked paprika
1 tsp garlic granules, ½ tsp ground cumin
1 tsp sea salt, ½ tsp black pepper
For the Bowls
250g cooked basmati or long-grain rice
150g sweetcorn
1 red pepper, sliced, 1 yellow pepper, sliced, 1 small red onion, sliced
Lime Yoghurt Drizzle
150g Greek yoghurt
Juice of 1 lime
1 garlic clove, finely grated
1 tbsp chopped fresh coriander
Pinch of sea salt
To Finish
Fresh coriander
Lime wedges
Optional but Dangerous
Sliced avocado
Pickled jalapeños
Crumbled feta
Tortilla chips
Chipotle sauce
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, fajita seasoning, smoked paprika, garlic granules, cumin, salt and black pepper until evenly coated.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the peppers, onion and sweetcorn.
Continue cooking for 6–8 minutes, shaking halfway through, until the chicken is cooked through and lightly charred around the edges.
Meanwhile, whisk together the Greek yoghurt, lime juice, garlic, coriander and salt until smooth.
Divide the cooked rice between four serving bowls.
Top with the smoky chicken, roasted peppers, onions and sweetcorn.
Drizzle generously with the lime yoghurt sauce.
Finish with fresh coriander and lime wedges.
Serve immediately with avocado, jalapeños, tortilla chips or chipotle sauce if using.