Air-Fried Sheet Pan Chicken Fajitas

Instructions

• 1

  Place the paprika, cumin, onion powder, chili powder, 1 teaspoon salt, lime zest, lime juice and 2 tablespoons oil in a large bowl and stir to combine.

• 2

  Cut the chicken into 1cm strips and add to the spice mix. Toss to coat.

• 3

  Spread the chicken over half of the roasting pan. Reserve the bowl.

• 4

  Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 205°C, for 12 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Cut each pepper around the core. Remove and discard the seeds, core and membrane and cut into 1cm strips. Place in the reserved bowl.

• 6

  Cut the onion in half, peel and trim the ends. Cut each half into 3 wedges. Add to the peppers.

• 7

  Add the remaining 1 tablespoon oil and ½ teaspoon salt and toss to coat.

• 8

  Place the vegetables in the pan, next to the chicken.

• 9

  Once preheated, place the pan in the oven and air fry for 12 minutes. When the Rotate Remind signals, toss the chicken and vegetables together. When the oven signals at the end of cooking, adjust the oven to Broil, High, for 7 minutes and press Start. Meanwhile, continue to the next step.

• 10

  The chicken should be cooked and the vegetables nice and tender. If not, broil a little longer.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 11

  Pour off the excess pan juices.

• 12

  Serve with warm tortillas, sour cream, mashed avocado and lime.