Ingredients
1 ½ lbs boneless chicken breasts, trimmed and sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
2/3 cup corn tortilla strips (optional)
Lime wedges for garnish
Instructions
Preheat air fryer to 375°F (190°C) for 3-4 minutes.
Mix chicken strips with olive oil, cumin, chili powder, salt, and pepper.
Air fry chicken for 8-10 minutes, flipping halfway through, until golden and cooked through.
Meanwhile, toss bell peppers and onion slices with 1 teaspoon oil. Air fry for 5-7 minutes until tender and slightly charred.
Combine cooked chicken and veggies in bowls with desired toppings like tortilla strips, salsa, or avocado.
Notes
Use skinless chicken breasts for lower fat. Add corn tortilla strips for crunch. Cook veggies a minute longer if air fryer has no preheating function. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Air Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg