INGREDIENTS

1 red onion, sliced into wedges

2 zucchinis, cut into 2cm (1in)-thick half moons

1 yellow capsicum (bell pepper), cut into 3cm (1in) pieces

1 green capsicum (bell pepper), cut into 3cm (1in) pieces

4 whole cloves garlic

3-4 tbsps olive oil

Salt and pepper to taste

1 tbsp Italian seasoning

1 lemon, juiced 

1 tsp garlic powder

500g (1lb) boneless, skinless chicken breast or thigh, cubed

150g (5oz) rocket (arugula) leaves

1 tsp black sesame seeds, to garnish

METHOD

Preheat air fryer to 180°C (350°F).

Place onion, zucchini, capsicum and garlic in a large bowl. Drizzle with 1-2 tablespoons olive oil and season with salt and pepper.

Transfer to air fryer basket and cook for 15-20 minutes, shaking basket halfway through cooking. 

Meanwhile combine Italian seasoning, lemon juice, garlic powder and 1 tablespoon oil in a large bowl. Add chicken and season with salt and pepper. Stir well to coat.

Preheat a large frying pan over medium heat.

Add chicken and cook for 4-5 minutes, allowing it to sear. Cook for a further 4-5 minutes, stirring regularly.

Serve chicken and vegetables into bowls with a big handful of rocket.

Drizzle over remaining oil and scatter with sesame seeds to serve.

Serves 4

Prep + Cook time: 30 mins

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