Loaded Potato Chicken Fajita Bowls

Wash and dice the potatoes, leaving the skin on, then pat them completely dry. Toss with olive oil, paprika, garlic powder, and salt, and air‑fry at 400°F for 20‑30 minutes.

Bring a pot of water to a boil, add the chicken breast, cover, bring back to a boil, then turn off the heat and let sit for about 25 minutes. Shred the chicken with forks and lightly season with salt and fajita seasoning.

Add 1 tsp olive oil to a pan and sauté the sliced onion until caramelised. Add the sliced capsicum, salt, thyme, a splash of water, and brown sugar, and continue to sauté until all vegetables are caramelised.

Mash the avocado and season with salt.

Assemble each bowl with the air‑fried potatoes, mozzarella cheese, fajita chicken, salsa, caramelised vegetables, and guacamole.