Air Fryer Peri-Peri Chicken and Halloumi Bowl
Ingredients:
½ tsp paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne pepper (optional)
Pinch of ground black pepper
1 chicken breast, chopped into bite-sized chunks
40g (½ cup) halloumi, chopped into bite-sized chunks
½ red pepper, chopped into bite-sized chunks
½ yellow pepper, chopped into bite-sized chunks
1 tbsp olive oil
Large handful of mixed salad leaves (e.g., rocket, spinach, or baby kale)
5–6 cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp full-fat Greek yoghurt
1 tsp cold water
Instructions:
Combine the paprika, garlic powder, dried oregano, dried thyme, cayenne pepper (optional) and ground black pepper in a small bowl.
Place the chicken, halloumi and peppers into a separate bowl. Add the olive oil and sprinkle with the spice mix (reserving ½ tsp for later), stir so everything is well coated in the spices. Set in the fridge to marinate for 15 minutes.
Preheat your air fryer to 200°C (390°F) for 2 minutes.
Place the chicken, halloumi and peppers in the air fryer, ensuring they are in a single layer for even cooking.
Cook for 12-15 minutes or until the chicken is fully cooked, the halloumi is golden and the peppers are tender.
While the chicken and halloumi cook, prepare the salad by placing the mixed leaves in a serving bowl. Add the halved cherry tomatoes and thinly sliced red onion.
Combine the Greek yoghurt with 1 tsp of water and the remaining spice mix, in a small bowl.
Once the chicken is cooked, serve warm with the salad and a drizzle of dressing.
Note: You can use 2 tsp of peri-peri seasoning instead of paprika, garlic, oregano, thyme and cayenne pepper.
Top Tip: If using a standard oven, preheat to 200°C (180°C fan) and cook for 18–22 minutes, turning halfway through to ensure even cooking.
Recipe Adjustments -Want to make the recipe vegetarian?
Remove the chicken and increase the halloumi to 70g or add any vegetarian alternative using the food swap list.