Description
Sizzling air fryer chicken fajitas bring Mexican-inspired flavors straight to your kitchen with minimal effort. Crispy peppers, tender chicken, and zesty seasonings combine for a quick, delicious meal you’ll crave again and again.
Ingredients
Scale
Grains and Base:
- 1 cup wild rice
- 2 cups vegetable broth
Vegetables and Aromatics:
- 1 medium sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
Additional Ingredients:
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- Fresh parsley, for garnish
Instructions
- Prepare wild rice by thoroughly rinsing under cold running water, then drain completely.
- Transfer rinsed rice to a medium saucepan and combine with vegetable broth, bringing the mixture to a vigorous boil.
- Reduce heat to low, cover the saucepan, and allow the rice to gently simmer for approximately 45-50 minutes until grains become tender and liquid is fully absorbed.
- While rice cooks, heat oven to 400°F and prepare sweet potatoes by tossing diced pieces with olive oil, seasoning with salt and pepper.
- Spread seasoned sweet potato cubes evenly across a baking sheet, ensuring single layer spacing for optimal roasting.
- Roast sweet potatoes for 25-30 minutes, rotating sheet midway to achieve even browning and tender texture.
- Meanwhile, heat a large skillet over medium temperature and sauté chopped onions and minced garlic until onions become translucent and fragrant.
- Introduce dried cranberries, chopped pecans, and dried thyme to the skillet, continuing to cook for an additional 2-3 minutes to develop deeper flavors.
- Fluff cooked wild rice with a fork and gently fold into the onion and nut mixture.
- Incorporate roasted sweet potato cubes into the rice blend, carefully mixing to distribute ingredients evenly.
- Adjust seasoning with additional salt and pepper according to personal taste preference.
- Transfer to serving dish and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Boost flavor by toasting pecans briefly before adding to the skillet for a deeper, nuttier taste profile.
- Swap vegetable broth with chicken stock or water if preferred, ensuring rice remains moist and well-seasoned.
- Add protein variety by mixing in cooked shredded chicken or crispy tofu to make the dish more substantial.
- Consider using dried herbs like rosemary or sage as alternatives to thyme for different flavor dimensions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 382
- Sugar: 9g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg