Greek · 380°F · 22 min
Air Fryer Greek Lemon Oregano Chicken
Bone-in thighs, lemon, garlic and dried oregano. Weeknight chicken with a taverna finish and pan juices for the potatoes.
Air Fryer Chicken Fajitas
Fajitas in the air fryer mean less smoke and still plenty of charred edges. Slice chicken thin, toss with peppers and a simple spice mix, then cook hot and shake often. Warm tortillas and fixings finish the table.
Cut everything similar
Thin chicken strips and pepper slices cook in the same window. Huge onion wedges stay raw while chicken dries.
Shake for char
A mid-cook toss exposes new surfaces so you get browned edges instead of steamed vegetables.
Warm tortillas last
45 seconds in the basket after you pull the filling makes tortillas soft and ready to fold.
Air Fryer Chicken Fajitas
Prep 15 min · Cook 14 min · Total 29 min · 4 servings
Crowding. Two batches beat a jammed basket of pale peppers.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Season
Toss chicken, peppers and onion with oil, chili powder, cumin, paprika, salt, garlic powder and lime juice until coated.
Chicken strips peppers and onions tossed in fajita spices
Cook and serve
Preheat the air fryer to 380°F (193°C). Load a generous but not packed layer.
Fajita chicken and peppers cooking in the air fryer basket Cook 7 minutes. Shake hard. Cook 5-7 minutes more until the chicken is 165°F (74°C) and the peppers are tender with browned edges.
Warm tortillas in the basket 30-45 seconds.
Serve the fajita mix with tortillas and toppings. Squeeze extra lime if you like.
