Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Basket air fryer, sized to hold one loose layer
- Scale, bowl, tongs and food thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use a 5–6 qt (5–6 L) basket with a loose layer; cook smaller baskets in two batches and allow additional time.
- The stated time excludes extra batches; follow your air-fryer manual for minimum load, preheating and safe operation.
Make it work
- Uneven browning: leave more space and turn the food as directed.
- Undercooked center: extend cooking and check thickness; browning alone does not establish safe meat doneness.
Prep 15 min · Cook 18 min
The total includes preparation, one cooking batch and any listed pressing or resting. Allow extra time for additional batches.
Ingredients
- 1 lb (450 g) boneless skinless chicken breast
- 2 red bell peppers (300 g), cored
- 1 medium onion (150 g)
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) paprika
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Prepare the ingredients
Slice chicken into even 1/2-inch (1.3 cm) strips. Slice peppers and onion into similar-width strips. Toss with oil, paprika, cumin, salt and pepper; save lime juice for finishing. - Heat the air fryer
Preheat according to your appliance manual to 390°F (200°C). Use the basket insert so air can circulate. Do not use loose parchment during preheating. - Arrange without crowding
Place the food in the basket in a loose, even layer, leaving room for air to move. If it does not fit, cook in batches; the listed cooking time assumes one batch. - Air fry and turn
Cook for 14–18 minutes, turning the mixture twice. Appliance power and food thickness vary, so start checking at the lower end of the range. - Check doneness
Finish when a thick chicken strip reaches 165°F (74°C) and the peppers are softened. Extend cooking in short intervals if needed, rather than serving underdone food to meet the timer. - Finish and portion
Toss with lime juice and divide into three portions. Tortillas, rice and sour cream are not included.
Cook’s notes
Use a 5–6 qt (5–6 L) basket with a loose layer; cook smaller baskets in two batches and allow additional time. This recipe uses an air fryer and includes only the ingredients listed.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 270 kcal · Protein 36 g · Carbohydrates 12 g · Fat 9 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.