Air Fryer Sweet Potato Chicken Fajitas
Servings: 2
Print Recipe
Ingredients
- 2 Sweet potatoes
- ¼ onion
- 1 Bell pepper
- 1 ½ Chicken cubed
Seasoning
- 1 tbsp Olive oil
- ½ tsp Ground cumin
- ¼ tsp Chili powder
- ¼ tsp Smoked paprika or regular paprika
- ¼ tsp Garlic powder
- 1 tbsp Lime juice
Toppings:
- Mexican blend cheese Monterrey jack cheese, or cheese of your choice
- Other desired toppings such as cilantro, sour cream, avocado, tomato, etc.
Instructions
- Wash and dry the sweet potato. Fork it, then air fry for 20 minutes at 380 °F.
- While the potato cooks slice the onion and bell peppers into 1/2-1 inch thick slices. Then cube or slice the chicken into bite slice pieces.Mix together the seasonings.
- In a bowl combine the seasonings, chicken, bell peppers, and onions. Stir to combine and coat everything.
- Once the potato finishes its first 20 minutes of cooking, add the fajita mixture to the other side of the air fryer basket.
- Air fry for an additional 10 minutes at 380 °F.
- Fork test the sweet potato, if it is done, remove from the air fryer basket. Take the internal temperature of the chicken, once it reaches an internal temperature of 165 °F then it is safe to remove. Continue cooking as needed. I recommend starting with additional 3-5 minutes, if needed.
- Repeat until potato and chicken are done to your liking. Remove either item as needed to avoid overcooking it while the other finishes up.
- Once everything is done, slice the sweet potato in half, mash the insides with a fork and top with the fajita mixture, cheese, and other toppings of your choice.
Notes
Depending on if you are feeding 1 or 2 people. The fajita mixture makes enough for 2 servings, so you can serve for two or enjoy leftovers.