Air Fryer Fajita Chicken Bowl

Fajita flavours in a nourishing, satisfying bowl, that's ready to eat in 25 minutes. Juicy chicken with a zingy lime dressing, packed with plant points from black beans, veg and quinoa. Part of our Feel Good recipe series. Always remember to season your food to taste as you cook it for the best possible flavour.

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Ingredients

chicken breast 4
fajita seasoning ⅓ tbsp
red onion 1 (sliced)
vinegar 2 tbsp
sugar 1 tsp
red & white quinoa 250 g
bell pepper 2 (chopped)
lime 1 (zest & juice)
black beans 400 g (drained)
natural yoghurt 100 g

Method

Prep & Cook the Chicken

Preheat the air fryer to 200°C.
Pop the chicken breasts between 2 sheets of greaseproof paper, then bash them lightly with a rolling pin (you could use a tin of chopped tomatoes instead to do this!) to flatten them. Drizzle over a dash of oil then sprinkle with the fajita seasoning and salt and pepper.
Cook in the air fryer for 15 minutes or until the chicken is cooked through (75°C internal temperature).

Make the pickled red onion

While the chicken cooks, peel and slice the red onion.
Add the red onion to a small bowl, sprinkle with the vinegar and a pinch of sugar then scrunch up with your fingers. Set aside while you finish the rest of the bowl. Season it with salt and pepper.

Prep the rest of the bowl

You can heat the quinoa up according to packet instructions or serve it at room temperature if you prefer.
Deseed and chop the bell peppers, juice and zest the lime, drain the beans.
Make the dressing by combining the yoghurt with the lime zest and juice (always season to taste).

Assemble the bowl

Thinly slice the cooked chicken.
Assemble the bowls with the quinoa, chicken, black beans, bell pepper, pickled red onions and drizzle over the lime yoghurt. Tuck in and enjoy!

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