Chicken Fajitas & Spicy Roast Potatoes
By: Ninja Kitchen New Zealand

Chicken Fajitas & Spicy Roast Potatoes

Packed with bold flavours, these chicken fajitas served alongside spicy roast potatoes are a sure-fire crowd-pleaser.

Overview

  • Serves 4
  • Preparation Time 10 minutes
  • Bake Time 45 minutes
  • Compatability Medium

Nutritions

  • Protein 38g
  • Fibre 7g
  • Sugar 6g
  • Calories 650kcal

Ingredients

Fajitas
  • 3 chicken breasts
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2teaspoon dried chilli flakes
  • 1 teaspoon dried oregano
  • 4 tablespoon olive oil
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1 onion, peeled and sliced
  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 8 medium tortillas

Spicy Potatoes
  • 1kg baby potatoes, cut in quarters
  • 3 tablespoons olive oil
  • 2 teaspoons hot paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt

Best for this recipe...

Methods

 

  1. Slice chicken breasts into thin strips.

  2. Add spices, herbs, lime juice and oil into a large bowl, season to taste and mix together.

  3. Stir in chicken pieces, onion and peppers, mix all together until everything is coated in the marinade.

  4. In another bowl, toss potatoes in oil and spices.

  5. Insert a crisper plate in both drawers. Add chicken and vegetables to zone 1 drawer and potatoes to zone 2 drawer and insert into unit.

  6. Select zone 1, select AIR FRY, set temperature to 200°C and set time to 20 minutes. Select zone 2 and select ROAST, set temperature to 180°C and set time to 25 minutes. Select SYNC. Select START/STOP to begin.

  7. After 10 minutes, give both drawers a shake or stir. Repeat again after 15 minutes.

  8. When zone 1 time reaches 0, check chicken is cooked. Cooking is complete when the internal temperature reaches at least 75°C on an instant read thermometer.

  9. Serve chicken and vegetables wrapped in the tortillas with the potatoes on the side.

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  • 1 red pepper, de-seeded and sliced
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  • 1 teaspoon ground cumin
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  • 4 tablespoon olive oil
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  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 8 medium tortillas

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