High proteinHigh carb

Air Fryer Chicken & Sweet Potato

One basket, one shake halfway, nothing else to do.

25 min Serves 1 Air fryer

Per serving

692

kcal

68 g

protein

57.8 g

carbs

19.8 g

fat

9.8 g protein per 100 kcal · 10.4 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Chicken breast200 g
  • Sweet potato250 g
  • Olive oil12 g
  • Bell pepper (red)(optional)100 g

Method

  1. 1Heat the air fryer to 200°C.
  2. 2Cube the sweet potato, oil and season it, and cook for ten minutes.
  3. 3Add the seasoned chicken and cook a further 12–14 minutes, shaking once.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Chicken and turkey: cook it all the way throughShow

Raw poultry often carries campylobacter and salmonella. They are killed by heat, not by washing — so the one rule is: cooked right through, every time.

  1. Do NOT rinse raw chicken under the tap. It does not clean it; it splashes bacteria around your sink, worktop and clothes. Take it straight from the pack to the board or pan.
  2. If it is wet, pat it dry with kitchen paper, bin the paper, then wash your hands.
  3. Check the thickest piece, not the thinnest. Cut into it: there should be no pink meat at all, and the juices should run clear, not pink.
  4. Most reliable: a food thermometer pushed into the thickest part should read at least 75 °C.

Ready when: White all the way through, juices clear, steaming hot — or 75 °C in the thickest part.

Air fryer basicsShow

An air fryer is a small, powerful fan oven. Hot air has to reach every piece.

  1. Preheat it for 2–3 minutes if your model allows.
  2. Pat food dry and toss it in a little oil.
  3. Fill the basket in one layer, not piled up. Cook in batches if needed.
  4. Shake the basket or turn the food halfway through.
  5. Check early — air fryers are usually quicker than an oven.
Peeling and cutting potatoesShow

Even pieces cook evenly. Sweet potato is harder and more slippery than normal potato, so take care.

  1. Scrub off any soil under the tap. Peel with a vegetable peeler, working away from you — or leave the skin on for roasting and wedges.
  2. Cut a thin slice off one side so the potato sits flat and cannot roll.
  3. Cut it into slabs, then the slabs into sticks, then the sticks across into cubes of the size the recipe wants.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.