Ingredients

Method

1. 1

   Slice the chicken breast into thin strips or tenders. Season generously with a portion of the fajita seasoning and toss to coat.

2. 2

   Lightly grease a large pan or skillet and place it over medium-high heat. Add the seasoned chicken strips and cook, turning occasionally, until golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside.

3. 3

   Wash and cube the potatoes, leaving the skin on. Place the cubed potatoes into an air fryer basket. Lightly spray with cooking oil and season with 2 teaspoons of the fajita seasoning.

4. 4

   Air fry the potatoes at 180°C (350°F) for 15 minutes, shaking the basket halfway through to ensure even cooking.

5. 5

   While the potatoes are cooking, dice the red onion, bell pepper, and tomato.

6. 6

   Using the same pan you cooked the chicken in, add the diced onion, pepper, and tomato. Sauté for a few minutes until they begin to soften.

7. 7

   Add the sweetcorn, remaining fajita seasoning, minced garlic, and tomato puree to the pan with the vegetables. Stir well to combine. Pour in the water to deglaze the pan and create a sauce.

8. 8

   Return the cooked chicken to the pan with the vegetable mixture. Stir everything together until the chicken is well-coated in the sauce.

9. 9

   Place the cooked potato cubes in a serving bowl. Top the potatoes with the chicken and vegetable fajita mixture.

10. 10

    Garnish the loaded potatoes with shredded cheese, chopped coriander, salsa, skyr (or yogurt), guacamole, and sliced jalapeños. Serve immediately.