Jamie Oliver's air fryer chicken-in-a-bag recipe that is perfect for meal prep

A new air fryer recipe has been shared by celebrity chef Jamie Oliver, and it's the perfect choice for those preparing meals ahead of time.

If you are on a last-ditch effort ahead of summer to sharpen up your diet then you may be thinking about preparing some meals ahead of time.

Meal prepping is a popular choice for people who don't have the time to prepare healthy dinners every morning and night.

Jamie Oliver's new air fryer recipe is perfect for this style of dieting as it takes just 30 minutes to prepare and cook, and is high in protein - 53.5g to be exact.

Jamie wrote on his website: "More and more people are getting into meal prep, but this recipe is something I’ve done for over 30 years! When I lived in a studio flat, I used to create these parcels for Jools, and leave them in the fridge for her with a little note, and the cooking time and temperature – I like to think of it as a little envelope of love and care.

"Cooking in a bag is a beautiful method, where you pick your favourite ingredient combos, seal them inside a foil parcel that puffs up when heated and allows everything to cook and steam into each other. It’s not only delicious, but can save you loads of time and help you get ahead for the week. Give it a try!"

Check out the recipe below.

Jamie Oliver's chicken-in-a-bag recipe - serves one

Ingredients

• One nest of vermicelli rice noodles

• Six lime leaves

• 4cm piece of ginger

• One clove of garlic

• Half a stick of lemongrass

• One red chilli

• Half a bunch of coriander

• Two tablespoons of light soy sauce

• Sesame oil

• One 150g skinless free-range chicken breast

• One pak choi

• 50g sugar snap peas

• Two spring onions

• 75g baby sweetcorn

• One free-range egg

• 30g unsalted peanuts

• One lime

Method

1. Place your noodles in a bowl, cover with boiling water and leave to rehydrate. Tear the lime leaves into a pestle and mortar - discarding any tough pieces - then add some salt and bash into a pulp.

2. Peel and add in the ginger and garlic. Then, chop the lemongrass and add it in, alongside half the chilli and muddle all of this into a paste.

3. Finely chop and bash the coriander stalks - reserving the leaves - then add in the soy sauce and one teaspoon of sesame oil.

4. Score the chicken at an angle then rub half the paste all over, pushing deep into the slices. Leave to marinate if you can.

5. Halve the pak choi, slice the peas in half lengthways and finely slice the spring onions. Drain the noodles and if preparing in advance, refresh them under cold running water.

6. Tear off some tin foil and fold it in half so it has doubled in thickness. Fold in half once more, then open it out like a book.

7. Rub one side of the foil with sesame oil and add in the noodles. Add in the pak choi, peas, spring onions and sweetcorn on top. Finely slice and scatter over most of the remaining chilli, then place the chicken on top.

8. Beat the egg then use it to lightly brush the edges of the foil. Jamie said: "This will seal the parcel and keep the flavoured steam inside."

9. Fold up the sides, adding some water to the parcel before sealing the final side.

10. Tip the peanuts into one air fryer drawer and place the chicken parcel into the other drawer.

11. Use the sync setting to cook the parcel for 20 minutes at 200C on the preheated grill setting and the nuts for five minutes at 200C.

12. When the time is up, remove the bag and place it on a serving plate. Cut the parcel to release the seam and peel it back.

13. Finely slice the remaining chilli, then scatter over the top with the coriander leaves. Add a squeeze of lime juice and scatter over the roasted nuts, and serve.

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