Chipotle-Infused Chicken and Stuffed Pepper Medley

Ingredients

• 500g chicken breast, diced
• 2 tablespoons chipotle sauce
• 1 teaspoon olive oil
• 400g baby potatoes, halved
• 2 large bell peppers, halved and seeded
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Method

1. 1

   Preheat air fryer to 200°C (400°F).

2. 2

   In a bowl, toss the chicken with chipotle sauce, olive oil, salt, and pepper until well coated. Set aside.

3. 3

   Place baby potatoes in the air fryer basket and cook for 10 minutes, shaking halfway through.

4. 4

   After 10 minutes, add the chipotle chicken to the basket and cook for an additional 8 minutes, shaking the basket halfway through to ensure even cooking.

5. 5

   While the chicken and potatoes are cooking, prepare the stuffed peppers by mixing black beans, corn, cumin, paprika, and seasoning in a bowl until combined.

6. 6

   After 8 minutes, add the stuffed peppers to the basket alongside the chicken and potatoes, and cook for another 6 minutes until the peppers are tender and the chicken is cooked through.

7. 7

   Remove everything from the air fryer and let the chicken rest for 5 minutes to retain its juices.

8. 8

   To serve, plate the chicken and stuffed peppers alongside the crispy baby potatoes, garnish with fresh cilantro and a squeeze of lime juice for added brightness.

Swaps & variations

• Use turkey instead of chicken
• Substitute quinoa for black beans
• Replace baby potatoes with sweet potatoes

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer or microwave.