Chipotle peppers are jalapeños smoked for 72 hours over pecan wood—canned versions lose 60% of their heat complexity.
Chipotle & Garlic Airfryer Chicken with Coriander Roasted Sweet Potato and Lime Kale Salad
Dive into a flavor-packed feast with our Chipotle & Garlic Airfryer Chicken, perfectly crisped to perfection! Paired with coriander-kissed roasted sweet potatoes and a zesty lime kale salad, this vibrant dish is not just a meal—it’s an energizing experience that will keep you coming back for more. Get ready to savor every bite!
Prep
15
min
Cook
50
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 cloves finely grated garlic
- 250g cavolo nero kale (8.82 oz)
- 1/2 lime, juice only
- 1/2 large lime, juice only
- 1/2 red onion, thinly sliced
- 500g sweet potato, cubed with skin on (17.6 oz)
🥩Meat & Seafood(1)
- 2 chicken breasts
🫙Pantry Staples(3)
- 1 tbsp brown sugar (15 ml)
- 2 tbsp olive oil (30 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(3)
- 1/4 bunch of coriander, finely chopped
- 1 big pinch of salt
- salt & pepper to taste
🍯Sauces & Condiments(1)
- 1 tbsp red wine vinegar (15 ml)
📦Other(1)
- 3 tbsp chipotle paste (45 ml)
👨🍳 Instructions
- 1
Dry off your chicken breast with paper towel and set aside.
- 2
Mix the rest of the ingredients in a bowl until well combined and place the chicken into the marinade.
- 3
Coat well and leave to marinate for at least 30 minutes or overnight.
- 4
Airfry on 200°C for 20 minutes, glazing the chicken with the leftover marinade 10 minutes into cooking (chicken should reach 75°C to be cooked).
- 5
Leave to rest covered for 10 minutes before cutting.
- 6
Wash and dry the sweet potato and cut into large cubes/chunks.
- 7
In a bowl mix together the oil, garlic, salt and pepper and add in the sweet potato.
- 8
Coat well in the seasoned oil and place onto a lined baking tray.
- 9
Bake on 200°C for 15 minutes (fan oven).
- 10
Flip the sweet potatoes and bake for a further 15 minutes or until softened and charred.
- 11
Once cooked, take out of the oven and sprinkle over the chopped coriander.
- 12
Wash and dry the kale, remove thick stems and slice into medium strands.
- 13
In a bowl mix together the dressing ingredients and add in the red onion.
- 14
Let the red onion sit for 5 minutes then add in the kale.
- 15
Massage the kale into the dressing for at least 5 minutes or until softened.
💡 Pro Tips
- ✓Pat chicken completely dry and let it air-dry for 15 minutes before marinating - surface moisture dilutes marinades and prevents proper browning through the Maillard reaction.technique15 minutes air-dry
- ✓Score the chicken breast 1/4 inch deep in a crosshatch pattern before marinating to increase surface area by 30% and reduce cooking time by 2-3 minutes.technique1/4 inch depth
- ✓Glaze the chicken at exactly 10 minutes (halfway point) when internal temp reaches 140°F - this prevents sugar in chipotle from burning while building flavor layers.timing140°F internal temp
- ✓Cut sweet potato cubes to exactly 1-inch pieces for even cooking - smaller pieces will char before centers soften, larger pieces won't develop proper caramelization.technique1-inch cubes
- ✓Toss sweet potatoes with oil at a 2:1 ratio (2 tablespoons oil per pound of potato) to achieve optimal caramelization without greasiness.ingredient2:1 oil ratio
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
intermediate
Share this recipe
Chipotle peppers are jalapeños smoked for 72 hours over pecan wood—canned versions lose 60% of their heat complexity.
Chipotle & Garlic Airfryer Chicken with Coriander Roasted Sweet Potato and Lime Kale Salad
Dive into a flavor-packed feast with our Chipotle & Garlic Airfryer Chicken, perfectly crisped to perfection! Paired with coriander-kissed roasted sweet potatoes and a zesty lime kale salad, this vibrant dish is not just a meal—it’s an energizing experience that will keep you coming back for more. Get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 cloves finely grated garlic
- 250g cavolo nero kale (8.82 oz)
- 1/2 lime, juice only
- 1/2 large lime, juice only
- 1/2 red onion, thinly sliced
- 500g sweet potato, cubed with skin on (17.6 oz)
🥩Meat & Seafood(1)
- 2 chicken breasts
🫙Pantry Staples(3)
- 1 tbsp brown sugar (15 ml)
- 2 tbsp olive oil (30 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(3)
- 1/4 bunch of coriander, finely chopped
- 1 big pinch of salt
- salt & pepper to taste
🍯Sauces & Condiments(1)
- 1 tbsp red wine vinegar (15 ml)
📦Other(1)
- 3 tbsp chipotle paste (45 ml)
👨🍳 Instructions
- 1
Dry off your chicken breast with paper towel and set aside.
- 2
Mix the rest of the ingredients in a bowl until well combined and place the chicken into the marinade.
- 3
Coat well and leave to marinate for at least 30 minutes or overnight.
- 4
Airfry on 200°C for 20 minutes, glazing the chicken with the leftover marinade 10 minutes into cooking (chicken should reach 75°C to be cooked).
- 5
Leave to rest covered for 10 minutes before cutting.
- 6
Wash and dry the sweet potato and cut into large cubes/chunks.
- 7
In a bowl mix together the oil, garlic, salt and pepper and add in the sweet potato.
- 8
Coat well in the seasoned oil and place onto a lined baking tray.
- 9
Bake on 200°C for 15 minutes (fan oven).
- 10
Flip the sweet potatoes and bake for a further 15 minutes or until softened and charred.
- 11
Once cooked, take out of the oven and sprinkle over the chopped coriander.
- 12
Wash and dry the kale, remove thick stems and slice into medium strands.
- 13
In a bowl mix together the dressing ingredients and add in the red onion.
- 14
Let the red onion sit for 5 minutes then add in the kale.
- 15
Massage the kale into the dressing for at least 5 minutes or until softened.
💡 Pro Tips
- ✓Pat chicken completely dry and let it air-dry for 15 minutes before marinating - surface moisture dilutes marinades and prevents proper browning through the Maillard reaction.technique15 minutes air-dry
- ✓Score the chicken breast 1/4 inch deep in a crosshatch pattern before marinating to increase surface area by 30% and reduce cooking time by 2-3 minutes.technique1/4 inch depth
- ✓Glaze the chicken at exactly 10 minutes (halfway point) when internal temp reaches 140°F - this prevents sugar in chipotle from burning while building flavor layers.timing140°F internal temp
- ✓Cut sweet potato cubes to exactly 1-inch pieces for even cooking - smaller pieces will char before centers soften, larger pieces won't develop proper caramelization.technique1-inch cubes
- ✓Toss sweet potatoes with oil at a 2:1 ratio (2 tablespoons oil per pound of potato) to achieve optimal caramelization without greasiness.ingredient2:1 oil ratio