Chicken Fajita Potatoes

A pan filled with Chicken Fajita with potatoes.

5 from 1 vote

Chicken Fajita Potatoes

Load up your air fryer roasties with your favourite spicy Tex Mex topping for this super speedy Chicken Fajita Potatoes. A quick and easy bowl of fantastic flavour with zero fuss.

Prep Time5

Cook Time20

Total Time25

Course: Lunch, Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

For the potatoes:

600 g Potatoes Cut into 1cm cubes
2 tsp Garlic granules
1 tbsp Olive oil

For the chicken:

2 tbsp Olive oil
1 Red onion Diced
2 Garlic cloves Crushed
4 Chicken breasts Diced
2 Peppers Diced
3 tbsp Fajita seasoning Or 1 packet
150 ml Hot chicken stock
100 g Cream cheese
150 g Grated cheddar cheese
Chopped coriander or parsley To garnish
Sea salt and freshly ground black pepper Season to taste

Metric - Imperial

Instructions

Toss the diced potatoes with the garlic granules and olive oil and put in the airfryer at 200℃ for 20 - 25 minutes until soft in the middle but crispy around the edges.
Meanwhile, heat the olive oil in a large frying pan over a medium high and fry the onion and garlic for a few minutes before adding the chicken.
Cook for 5 minutes, then add the peppers and fajita seasoning and cook for 5 minutes more until the chicken is cooked through.
Stir in the stock and cream cheese and leave to simmer for a few minutes before stirring in the potatoes.
Top with the grated cheddar and put under the grill for a few minutes until golden. Then garnish with chopped coriander.

Notes

Potatoes: Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Cubed these.

Fajita: Use seasoning or a packet mix.

Chicken stock: Made from a cube is fine.

Nutrition