Description
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.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 395
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 48 g
- Cholesterol: 120 mg
