Ingredients:
- 120g Chicken Breast (weighed raw)
- 5g Taco Spice Mix
- 50g Mild Chunky Tomato Salsa
- 20g Light Shredded Mozzarella
- 150g Potato Spud Lite
- 50g Avocado
- 5g Fresh Coriander
- 15ml Lime Juice
- 80g Tomato
- 15g Red Onion
- 5g Jalapenos
Let's make it:
Step 1:
Heat the Sunbeam 4-in-1 Air Fryer + Oven to 180ºC.
Step 2:
Cut potatoes into long rectangular shapes and bake in the Sunbeam Air Fryer mesh tray for 15-20 minutes or until cooked. Season with salt and pepper. Note: Steaming the potatoes in the microwave for 5 minutes before baking will result in crunchier chips and a shorter bake time.
Step 3:
Coat the chicken breast in taco spice mix and place in a small oven proof dish. Place on the middle shelf of the Sunbeam Air Fryer and cook for 10-12 minutes or until cooked. Remove the chicken from the Sunbeam Air Fryer and top with cheese and salsa. Return to the Sunbeam Air Fryer and cook for 2-3 minutes or until the cheese has melted.
Step 4:
To make the guacamole, mash the avocado in a bowl with chopped coriander, lime juice and salt.
Step 5:
Serve the chicken with hand-cut chips. Top the chips with guacamole, diced vegetables and jalapenos.
