Roasted Butternut & Seared Peri-Peri Chicken Bowl

Prep and Steam the Butternut: Place the fresh butternut cubes into a microwave-safe container with a splash of water. Cover tightly and steam on high power until the cubes are slightly tender but still hold their shape firmly. Drain any excess water, transfer the cubes to a bowl, and toss gently with a pinch of sea salt.

Caramelize the Butternut: Arrange the seasoned butternut cubes in a single, even layer inside your air fryer basket. Cook at 180°C to 200°C, shaking the basket gently halfway through the cooking process. Remove once the edges are beautifully caramelized, golden-brown, and slightly crisp, then set aside to cool slightly.

Season and Air-Fry the Chicken: While the butternut cooks, dust both sides of the skinless chicken breast fillets evenly with the paprika spice, sea salt, and black pepper. Place the seasoned chicken into the air fryer basket and cook until the exterior forms a deep golden crust and the inside remains tender and juicy. Rest the meat for two minutes, then slice at a sharp angle into elegant, thin strips.

Assemble the Bowl: Line a deep serving bowl with a fresh, voluminous bed of crisp Asian salad mix. Neatly arrange the warm, sliced peri-peri chicken strips and the caramelized butternut cubes side-by-side over the greens.

Garnish and Serve: Lightly crumble the plain feta style cheese over the entire salad. To finish, drizzle the mild peri-peri sauce evenly across the dish to create an elegant contrast of colors and a vibrant pop of flavor.