Ingredients

• Potato, Sliced
• Parsnip, Sliced
• Carrot, Sliced
• Oil, Salt, Pepper, Cajun Seasoning, Garlic Granules, Lemon Juice
• Chicken Breast, Cubed
• Gravy

Method

1. Place the potato, parsnip and carrot into the airfryer at 180c-200c (355-390f) with a splash of oil, salt and pepper shaken through
2. Meanwhile coat the chicken with cajun seasoning, garlic granules and a bit of lemon juice and allow to sit for a while
3. Add the chicken to the airfryer when the vegetables are crisping up and continue cooking at the nearer 180c mark until the chicken is running clear
4. Meanwhile make up some gravy and after you serve pour a light drizzle on top

Eating And Storage Tips

You can absolutely make up more of this for leftovers in advance. I love all these ingredients cold but they work incredibly well reheated too (though to retain and vegetable crispness I would suggest re-airfryer them or in a frying pan). If you are making more up just keep the gravy away from it, let it cool in a container before putting the lid on to make sure heat steam doesn’t leave things soggy.

If you want to make this less of a culinary root vegetable party you could add something like brussel sprouts or broccoli in there; Sprouts can go in with the rest of the vegetables but I would add the broccoli, dipped into water first, when you put the chicken in.