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Air Fryer Italian Chicken Traybake

30 Sep 2024

10-15 MINS

20-25 MINS

2-3

INGREDIENTS
2 chicken breasts, boneless and skinless
500g baby potatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 courgette, sliced
200g cherry tomatoes
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper
Fresh basil or parsley, chopped (for garnish)
Lemon wedges (for serving)

METHOD

1. Add 500g of halved baby new potatoes to your air-fryer (the smaller the potatoes, the better they cook).

2. Add 1 red onion (in chunks), 2 tbsp pesto and mix until coated.

3. Place in 2 chicken breasts, drizzle both sides with olive oil and season with 1 tsp each of oregano, basil and paprika, then 1/2 tsp of garlic granules and salt & pepper to taste.

4. Cook 180C for 12 mins, give everything a mix then add in 250g halved cherry tomatoes.

5. Cook for a further 10 mins and garnish with fresh basil (if your potatoes aren’t crispy enough, remove your chicken to rest for 5 mins in foil and cook your potatoes for another 5 mins).

6. Serve as is or with a salad.

TIP

For a heartier meal, serve the chicken and vegetables over a bed of pasta, drizzled with olive oil or a splash of balsamic glaze.

Chicken traybake