You’ll Need
For the Chicken
8 boneless, skinless chicken thighs
1 tbsp olive oil, 2 tsp chipotle paste, 1 tsp smoked paprika, 1 tsp garlic granules
1 tsp onion granules, 1 tsp dried oregano, 1 tsp sea salt, ½ tsp cracked black pepper, Juice of ½ lime
For the Boxes
700g baby potatoes, halved, 1 red pepper, sliced
1 yellow pepper, sliced, 1 small red onion, sliced
1 tbsp olive oil, 1 tsp smoked paprika
Salt and black pepper
Garlic Lime Dressing
150g Greek yoghurt
Juice of 1 lime
1 garlic clove, finely grated
1 tbsp chopped fresh coriander
Pinch of sea salt
Optional but Dangerous
Pickled jalapeños
Sliced avocado
Fresh coriander
Hot sauce
Crumbled feta
Method
Preheat your air fryer to 200°C.
In a large bowl, mix together the olive oil, chipotle paste, smoked paprika, garlic granules, onion granules, oregano, sea salt, black pepper and lime juice.
Coat the chicken thighs thoroughly in the marinade and leave for 20 minutes if time allows.
Toss the potatoes with the olive oil, smoked paprika, salt and black pepper.
Air fry the potatoes for 10 minutes, shaking halfway through.
Add the chicken thighs, peppers and onion to the basket.
Air fry for 18–20 minutes, turning the chicken halfway through, until the thighs are cooked through, lightly charred around the edges and the vegetables are roasted.
Meanwhile, whisk together the Greek yoghurt, lime juice, grated garlic, coriander and sea salt until smooth.
Divide the potatoes, roasted vegetables and chipotle chicken between four serving boxes or bowls.
Drizzle generously with the garlic lime dressing.
Finish with fresh coriander and any optional toppings before serving.
Serve immediately while everything is hot, smoky and full of flavour.