I love this recipe because it’s bursting with Mexican-inspired flavor yet incredibly simple to put together. The fajita seasoning adds just the right amount of spice and warmth, while the mix of chicken, beans, and vegetables makes it both filling and healthy. It’s the perfect one-basket meal when I want something quick, satisfying, and family-friendly. Plus, cleanup couldn’t be easier since it all cooks together in the air fryer.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
650 g (1.4 lb) Chicken breast, Diced | Approx 4 breasts 400 g (14 oz) Black beans, Drained and rinsed 2 Red peppers, Seeded and cut into 1 cm strips 1 Red onion, Peeled and sliced into 1 cm strips 2 tbsp Fajita seasoning, See notes 1 tbsp Sunflower oil Sea salt and freshly ground black pepper, Pinch
Directions
I start by dicing the chicken and preparing the vegetables — slicing the red peppers and red onion into thin strips. Then I drain and rinse the black beans.
Next, I add everything — the chicken, beans, peppers, onion, fajita seasoning, oil, and a pinch of salt and pepper — straight into the air fryer basket. I stir well so that everything gets evenly coated with the oil and spices.
I cook it at 200°C (400°F) for 20–25 minutes, shaking the basket halfway through to make sure the chicken cooks evenly and the vegetables stay nicely crisp. When the chicken is cooked through and golden, I serve it straight away, hot from the air fryer.
Servings and Timing
This recipe serves 4 people and takes a total of 27 minutes — just 2 minutes to prepare and 25 minutes to cook.
Variations
Sometimes I swap the black beans for kidney beans or chickpeas when I want something different. For extra flavor, I add a squeeze of lime juice or a handful of chopped coriander before serving. If I want it spicier, I sprinkle in a little chili powder or smoked paprika. For a vegetarian version, I leave out the chicken and double up on beans and vegetables — it’s just as delicious. This traybake also works great in the oven; I bake it at 200°C (400°F) for the same amount of time.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer for about 5 minutes at 180°C (350°F), or microwave for 2 minutes until piping hot. It’s also great cold — I often toss leftovers into a wrap or salad for lunch the next day. If I freeze it, I make sure it’s fully cooled first, then reheat once thawed.
FAQs
Can I use chicken thighs instead of breast?
Yes, I can use diced chicken thighs — they stay juicy and flavorful, though they may need a few more minutes to cook.
Can I make it vegetarian?
Absolutely, I replace the chicken with more beans, tofu, or roasted vegetables.
Can I cook this in the oven?
Yes, I bake it at 200°C (400°F) for about 25 minutes, stirring halfway through.
What kind of fajita seasoning should I use?
I prefer a pure spice blend without added salt or flour for the best flavor and texture.
Can I add other vegetables?
Yes, I often add corn, courgette, or cherry tomatoes for extra color and sweetness.
How do I know when the chicken is cooked?
It should be golden and firm, with no pink inside — I check a larger piece to be sure.
Can I make it ahead?
Yes, I prepare everything in advance and keep it in the fridge, then air fry just before serving.
Is it spicy?
That depends on the fajita seasoning I use — I can choose mild, medium, or hot depending on my taste.
What should I serve it with?
I love it with rice, tortilla wraps, nachos, or a fresh salad and dips like guacamole or sour cream.
Can I double the recipe?
Yes, but I cook in batches so everything roasts evenly rather than steaming.
Conclusion
This Air Fryer Mexican Chicken Traybake is one of my go-to meals for busy days. It’s colorful, full of bold flavors, and comes together with hardly any effort. I love how the juicy chicken, spiced vegetables, and creamy beans work perfectly together. Whether I serve it with rice, wraps, or salad, it’s always a satisfying, family-friendly dinner that’s on the table in under half an hour.
This Air Fryer Mexican Chicken Traybake is a colorful, flavor-packed meal featuring juicy chicken, crisp vegetables, black beans, and fajita seasoning. Ready in under 30 minutes, it’s a quick and healthy one-pan dish perfect for busy weeknights or family dinners.
Ingredients
650 g (1.4 lb) chicken breast, diced (approx. 4 breasts)
400 g (14 oz) black beans, drained and rinsed
2 red peppers, seeded and cut into 1 cm strips
1 red onion, peeled and sliced into 1 cm strips
2 tbsp fajita seasoning
1 tbsp sunflower oil
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the air fryer to 200°C (400°F).
Dice the chicken and slice the red peppers and red onion into thin strips. Drain and rinse the black beans.
Add the chicken, beans, peppers, onion, fajita seasoning, oil, and a pinch of salt and pepper to the air fryer basket.
Stir or toss everything well to coat evenly in the seasoning and oil.
Cook for 20–25 minutes, shaking the basket halfway through for even cooking.
Check that the chicken is fully cooked and golden brown.
Serve hot with rice, wraps, salad, or your favorite Mexican sides.
Notes
Use chicken thighs instead of breast for extra juiciness.
Swap black beans for kidney beans or chickpeas.
Add corn, courgette, or cherry tomatoes for more color and flavor.
For a vegetarian version, omit chicken and double the beans and vegetables.
Add a squeeze of lime juice or chopped coriander before serving for freshness.
Leftovers keep for up to 3 days in the fridge or can be frozen once cooled.
