Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups chopped kale or baby spinach
- 1/2 honeycrisp apple, thinly sliced
- 2 tablespoons dried cranberries
- 2 tablespoons toasted pecans or walnuts
- Optional Dressing: 1 tablespoon maple syrup mixed with 1 tablespoon dijon mustard and 1 tablespoon apple cider vinegar
Instructions
- Step 1: Preparation Start by prepping your ingredients to ensure even cooking. Peel and dice the sweet potato into small, uniform cubes. Cut the chicken breast into bite-sized pieces. In a large mixing bowl, toss the sweet potato and chicken with 1.5 tablespoons of olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper. Ensure every piece is well-coated with the spice mixture. While you do this, preheat your air fryer to 400°F (200°C) for about 3 minutes.
- Step 2: Cooking Place the seasoned chicken and sweet potatoes into the air fryer basket in a single layer. If your air fryer is small, cook in two batches to avoid overcrowding, which prevents crisping. Set the timer for 18-20 minutes. At the halfway mark (around 10 minutes), shake the basket vigorously to flip the pieces. Check for doneness at 18 minutes; the chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be fork-tender with charred edges.
- Step 3: Plating While the chicken and potatoes cook, place your chopped kale or spinach in two serving bowls. Lightly massage the greens with the remaining 1/2 tablespoon of olive oil and a pinch of salt to soften them. Once the air fryer finishes, divide the hot chicken and sweet potato mixture over the greens. Top each bowl with fresh apple slices, dried cranberries, and toasted pecans. Drizzle the maple-mustard dressing over the top and serve immediately.
- Cook Time: 35 minutes