Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Season the cubed potatoes with paprika, garlic granules, salt & pepper. Air fry on 200C for 15-20 minutes, shaking every 5 minutes. (Use both baskets if you have them or in batches to not overcrowd!).
Step 2
In a small bowl mix the mayo, 1 tsp of peri marinade and 1 tbsp of water together and set aside.
Step 3
Butterfly the chicken breasts then season with 1 tbsp fajita seasoning, 2 tbsp peri marinade, salt & pepper.
Step 4
Mix the peppers with the passata and 1 tbsp fajita seasoning.
Step 5
Fry in a pan sprayed with oil for 4 minutes on a medium heat to get a lovely colour, along with the peppers on the other side of the pan.
Step 6
Flip the chicken over and cook for a further 3 minutes or until cooked through, making sure your stirring the peppers to stop them from burning.
Step 7
Let the chicken rest while you lightly toast the flatbread. Slice the chicken then top the flatbread with the peppers, chicken then drizzle over your homemade perinaise.
For
4
M
I
150
g
Red pepper, sliced
150
g
Yellow pepper, sliced
150
g
Green pepper, sliced
150
g
Passata
1
tbsp
Fajita seasoning
2
Flatbreads
For the potatoes
500
g
Maris Piper potatoes
1
tbsp
Paprika
1
tsp
Garlic granules
Salt & pepper
For the chicken:
550
g
Chicken breasts
35
g
Peri peri marinade
1
tbsp
Fajita seasoning
For the peri marinade:
3
tbsp
Light mayo
1
tsp
Peri marinade
2
tbsp
Cold water
Per Serving
Calories
416kcal
Fat
5g
Carbs
50g
Protein
42g
Made it?
Cancel
Linzi C
5 days ago
Yum! 😍the peri peri marinade is a nice addition to normal fajita. Will definitely be making this again!
Like
Reply
Cancel
Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Season the cubed potatoes with paprika, garlic granules, salt & pepper. Air fry on 200C for 15-20 minutes, shaking every 5 minutes. (Use both baskets if you have them or in batches to not overcrowd!).
Step 2
In a small bowl mix the mayo, 1 tsp of peri marinade and 1 tbsp of water together and set aside.
Step 3
Butterfly the chicken breasts then season with 1 tbsp fajita seasoning, 2 tbsp peri marinade, salt & pepper.
Step 4
Mix the peppers with the passata and 1 tbsp fajita seasoning.
Step 5
Fry in a pan sprayed with oil for 4 minutes on a medium heat to get a lovely colour, along with the peppers on the other side of the pan.
Step 6
Flip the chicken over and cook for a further 3 minutes or until cooked through, making sure your stirring the peppers to stop them from burning.
Step 7
Let the chicken rest while you lightly toast the flatbread. Slice the chicken then top the flatbread with the peppers, chicken then drizzle over your homemade perinaise.
For
4
M
I
150
g
Red pepper, sliced
150
g
Yellow pepper, sliced
150
g
Green pepper, sliced
150
g
Passata
1
tbsp
Fajita seasoning
2
Flatbreads
For the potatoes
500
g
Maris Piper potatoes
1
tbsp
Paprika
1
tsp
Garlic granules
Salt & pepper
For the chicken:
550
g
Chicken breasts
35
g
Peri peri marinade
1
tbsp
Fajita seasoning
For the peri marinade:
3
tbsp
Light mayo
1
tsp
Peri marinade
2
tbsp
Cold water
Per Serving
Calories
416kcal
Fat
5g
Carbs
50g
Protein
42g
Made it?
Cancel
Linzi C
5 days ago
Yum! 😍the peri peri marinade is a nice addition to normal fajita. Will definitely be making this again!
Like
Reply
Cancel
