There’s nothing better than finding a quick and easy recipe that also tastes delicious – and this air fryer traybake fits the criteria.
This recipe is full of fragrant Mediterranean smoky flavours, crunchy peppers and succulent chicken.
For this dish, I followed Taming Twins’ Sarah Rossi’s recipe, which took just 25 minutes to cook and less than five minutes to prep.
While Sarah’s original recipe includes olives, I missed this off the ingredients list as I’m not the biggest fan of olives.
I made enough for two portions; however, the recipe can be adjusted depending on how many people you’re serving and if you want leftovers.
Ingredients
80g chorizo, cut into 1cm slices
Two chicken breasts, diced
Two peppers, I used one red and one yellow
One teaspoon of smoked paprika
Sea salt
Method
I started by slicing the peppers and chorizo before dicing up the chicken into pieces.
Feel free to add any other vegetables of your choice, just note that root veg will take longer to cook.
You can use thighs instead of breasts if you prefer, but bear in mind they will take a little longer to cook. Cut them small and adjust the cooking time until they’re cooked through.
Alternatively, you can swap the chicken for a vegetarian/vegan protein, too, but adjust your cook times as required.
If you’re a lover of peppers, I’d recommend using three instead of two, as I found that they shrink significantly in size.
Once the ingredients were prepped, I just had to add them into the air fryer basket and cook it for 25 minutes at 200C.
If you don’t have an air fryer or prefer not to use it, you can cook this in the oven at 200C for the same amount of time.
Halfway through the cooking time, I made sure to give the ingredients a shake to keep everything cooking evenly.
This chicken and chorizo traybake can be served with many different things, from rice and crusty bread to pittas and salads. I opted for some salad and a flatbread.
