A QUICK NOTE
Air fryer timing depends on how full the basket is and how thickly the chicken is cut. Cook in batches if needed, stir partway through, and use a thermometer to make sure every piece reaches 165°F without overcooking.
INGREDIENTS
2 pounds boneless, skinless chicken breasts
1 red bell pepper, diced
1 green bell pepper, diced
½ cup sweet onion, diced
2 tablespoons gluten-free fajita or taco seasoning
Olive oil cooking spray
Red pepper flakes and other spices, to taste
Corn, flour, or high-fiber tortillas, for serving
Mexican rice, for serving
DIRECTIONS
1. Spray the air fryer basket with olive oil cooking spray. Slice the chicken into bite-size pieces.
2. Add the chicken, bell peppers, onion, and seasoning to the basket. Toss to combine and spray evenly with olive oil. Cook in batches if needed so the basket is not overcrowded.
3. Air fry at 390°F for 12 minutes, stirring and spraying lightly with oil partway through.
4. Check the chicken and continue cooking as needed, up to about 12 more minutes, until the thickest pieces reach 165°F. Watch closely toward the end so the chicken does not dry out.
5. Serve in warm tortillas or over Mexican rice. Add red pepper flakes or other spices to taste.
