Paprika Chicken and Sweet Potato Bites

Instructions

1. 1

   Scrub the sweet potato and cut into even 2 cm cubes. Cut the broccoli into small 3 cm florets and thinly slice its tender stem. Toss the sweet potato with 1½ tablespoons olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper. In a separate bowl, toss the broccoli with ½ tablespoon olive oil.

2. 2

   Use 700 g boneless, skinless chicken thigh. Cut into 2.5 cm pieces and toss with the remaining 1 tablespoon olive oil, 2 teaspoons paprika, 1½ teaspoons garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper.

3. 3

   Preheat the empty air fryer to 200°C/390°F for 3 minutes. Divide each prepared ingredient into four equal portions. Cook four meal-sized batches, serving each as it finishes; the entire meal will not fit in one single layer.

4. 4

   For each batch, spread one portion of sweet potato in a single layer in the basket. Air-fry at 200°C/390°F for 8 minutes, shaking after 4 minutes.

5. 5

   Move the sweet potato pieces apart and add one portion of chicken directly onto the basket surface, keeping everything in one layer without overlapping. Air-fry at 200°C/390°F for 6 minutes. Turn the chicken and shake the sweet potato, then add one portion of broccoli in the remaining spaces. Cook at the same temperature for another 7 minutes, gently turning and redistributing everything after 4 minutes.

6. 6

   Check several of the thickest chicken pieces with a food thermometer: they must reach 74°C/165°F. The sweet potato should be tender when pierced. If necessary, continue at 200°C/390°F in 2-minute increments until both are ready. Transfer to a plate and serve. Repeat the same stages with the remaining three portions. Allow about 95 minutes for preheating, all four 21-minute batches and handling time, with extra cooking only if needed to reach the safe temperature.