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Prep time
10 minutes
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Cook time
27 minutes
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Serves
4
Ingredients
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24 ounces
skinless boneless chicken breasts
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1 tablespoon
Cajun seasoning
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24 ounces
sweet potato (sliced into large wedges)
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6 ounces
cucumber (sliced)
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3 ounces
crystal lettuce (shredded into bite-sized pieces)
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1 ounce
carrot (julienned)
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2 tablespoons
parsley (chopped)
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3 tablespoons
olive oil
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1/4 teaspoon
salt
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1/2 teaspoon
ground black pepper
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1 teaspoon
paprika
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1 teaspoon
garlic powder
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1/2 teaspoon
chili powder
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1/2 teaspoon
dried oregano
Directions
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Season the Sweet Potatoes: In a large bowl, put 24 oz sweet potato and add 1 1/2 tbsp olive oil, 1/2 tsp paprika, and 1/2 tsp garlic powder. Gently toss until the spices evenly coat the wedges.
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Air-fry the Sweet Potatoes: Put the seasoned sweet potatoes into the air-fryer, making sure the pieces are evenly spread, and air-fry at 350 °F for 15 minutes.
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Season the Chicken: Dry rub 1 1/2 tbsp olive oil, 1 tbsp Cajun seasoning, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp chili powder, and 1/2 tsp dried oregano onto 24 oz skinless boneless chicken breast.
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Air-fry the Chicken: Transfer the air-fried sweet potatoes onto a separate plate and put the seasoned chicken breasts into the air-fryer. Make sure there’s a little space between them and air-fry at 400 °F for 12 minutes.
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Serve the Dish: Transfer the air-fried chicken onto serving plates alongside the air-fried sweet potatoes, 6 oz cucumber, 3 oz crystal lettuce, and 1 oz carrots.
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