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Air Fryer Mexican Chicken Traybake

A vibrant and flavorful dish combining tender chicken, colorful vegetables, and zesty spices, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • Air Fryer
  • Mixing Bowl

Ingredients
  

Protein

  • 4 pieces Boneless, skinless chicken breasts (about 1.5 pounds)

Spices

  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic powder

Seasoning

  • to taste Salt
  • to taste Black pepper

Oil

  • 1 tablespoon Olive oil

Vegetables

  • 1 piece Red bell pepper, sliced
  • 1 piece Yellow bell pepper, sliced
  • 1 piece Zucchini, sliced
  • 1 cup Corn kernels (fresh or frozen)
  • 1 cup Black beans, rinsed and drained

For Serving

  • 1 piece Avocado, diced
  • to taste Fresh cilantro, chopped (for garnish)

Instructions
 

  • 1. Start by preparing your chicken breasts. Pat them dry with paper towels to remove excess moisture.
  • 2. In a small bowl, combine the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper to create a spice blend.
  • 3. Drizzle the olive oil over the chicken breasts and rub it in. Sprinkle the spice mixture generously over the chicken.
  • 4. Preheat your air fryer to 380°F (190°C) for about 5 minutes.
  • 5. Prepare the vegetables by slicing the red and yellow bell peppers, zucchini, and set them aside.
  • 6. Arrange the seasoned chicken breasts in the air fryer basket in a single layer.
  • 7. Cook the chicken for about 12-15 minutes, flipping halfway through.
  • 8. In a large mixing bowl, combine the sliced bell peppers, zucchini, corn, and black beans. Toss with a pinch of salt and pepper.
  • 9. Once the chicken is cooked, remove it from the air fryer and let it rest for a few minutes.
  • 10. In the same air fryer basket, add the vegetable mixture and cook for about 8-10 minutes, stirring halfway through.
  • 11. Slice the chicken and return it to the basket with the vegetables, tossing everything together.
  • 12. Serve hot, garnished with diced avocado and fresh cilantro.

Notes

Consider using seasonal vegetables or different proteins for variations. Serve with tortillas or rice for a complete meal.
Keyword Easy