Healthy Chicken Tacos

Healthy Chicken Tacos

  1. To make salsa combine tomato, avocado, coriander and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.
  2. Meanwhile, combine breadcrumbs, seasoning and lime rind in a bowl. Season with salt and pepper. Whisk eggs in a separate bowl. Place flour in another bowl. Toss chicken in flour, then dip in eggs, then toss in breadcrumbs and coat evenly. Place on a plate, spray chicken and corn with oil.
  3. Place chicken and corn on racks in air fryer. Cook at 180 degrees for 12 minutes. Remove corn and cook chicken for a further 5-8 minutes or until cooked through. Transfer to a plate.
  4. Place taco shells, upside down on racks in air fryer. Cook at 180 degrees for 1 minute or until heated through.
  5. Divide salad leaves among taco shells. Top with chicken, yoghurt and salsa. Serve with corn and lime cheeks.
Chicken French with Lemon Butter Sauce

Chicken French with Lemon Butter Sauce

  1. Place flour and eggs in separate shallow bowls.
  2. Season chicken with salt and pepper. Coat each cutlet with flour. Dip in egg until coated.
  3. Heat pan on high for 2-3 minutes. Add 2 cutlets and cook about 3 minutes. Turn over and cook for another 3 minutes until internal temperature reaches 165 degrees. Drain on paper towels when done.
  4. Serve chicken with warmed sauce and parsley.
Banana Bread

Banana Bread

  1. Spray a pan with non-stick spray. Set aside.
  2. Whisk together the flour, whole-wheat, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate bowl. Add the granulated sugar, oil, yoghurt, vanilla and egg to the banana and whisk until very smooth. Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar, for a crunchy topping.
  3. Put the pan in the air fryer and cook at 200 degrees for 30-35 minutes. When done, let cool for 10 minutes in the pan, then unmold banana bread from pan and let cool completely.
Broccoli Ranch Tots

Broccoli Ranch Tots

  1. Pat broccoli dry with paper towels. Transfer to a food processor and pulse until very finely chopped. Scrape broccoli into a medium bowl and stir eggs, cheddar, panko and ranch seasoning.
  2. Using a tablespoon measuring spoon and lightly dampened hands, scoop out level tablespoons of broccoli mixture and press into a tater tot shape. Transfer to a plate.
  3. Coat air fryer basket with cooking spray. Arrange tots in a single layer in the basket, then spray with cooking spray. Cook at 200 degrees, turning halfway through and spraying with cooking spray, until crisp, 9-11 minutes.
  4. Arrange tots on a platter. Serve warm with ketchup.
Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

  1. In a medium bowl, whisk egg until well beaten. Add peanut butter, brown sugar, vanilla, baking soda and salt. Stir until well combined and mixture thickens a bit, about 15 seconds. Fold in the chocolate chips.
  2. Roll dough into balls. Flatten each ball to a disk about 4cm wide. Transfer to a plate.
  3. Line an air fryer basket with foil. Working in batches, arrange cookies in basket, spacing little bit apart. Cook at 180 degrees until deeply browned, 5-7 minutes.
  4. Carefully, remove foil with cookies from air fryer basket. Transfer to a wire rack and let cool on foil until cookies firm up, about 5 minutes. Using a thins spatula, transfer cookies to a wire rack and let cool completely.