These tasty air fryer recipes by Bored of Lunch are healthy and only take 30 minutes!

WHETHER you're an air fryer aficionado or you're still trying to get up to speed with the must-have gadget, these tasty recipes will have you raring to hit "cook".

Nathan Anthony is the king of lunch inspo, and we have an exclusive set of recipes from his new book,   (Ebury Press, £20), which is out April 11.

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All of these delicious dishes are low-calorie and take 30 minutes or less to make, meaning they are world's apart from your usual beige air fryer fare.

Try one of Nathan's winner, winner, chicken dinners tonight - choose from a taste of Italy or a lip-smackingly crispy schnitzel that are both bound to get the thumbs-up from the whole family.

And if you've got people round for lunch or dinner, these loaded potato skins tap into the recent viral jacket potato, while tacos are a guaranteed crowd-pleaser and easier than ever in your air fryer.

Remember, each time you use the air fryer instead of a conventional oven, you are saving on energy costs and keeping the pounds in your purse, too.

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Caprese Chicken

Nathan's taken one of Italy's most famous salads and shoved it inside a chicken breast. It’s so delicious, he predict it’s one you’ll be making time and time again - and you can also bake this in the oven for 20-25 minutes at 180°C if you don't have an air fryer.

Serves: 2

Prep time: 10 minutes

Cooking time: 20 minutes

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Cals: 432

Ingredients:

15 cherry tomatoes, halved

2tbsp balsamic vinegar

1tbsp olive oil

2 chicken breasts

1tsp paprika or cajun seasoning

2 large tomatoes, thinly sliced

125g mozzarella, drained and sliced

Handful fresh basil leaves

1tbsp balsamic glaze

Salad and fresh bread, to serve (optional)

Method:

1. Line the base of an ovenproof dish with the cherry tomatoes, then drizzle over the balsamic vinegar and olive oil and sprinkle over some salt and pepper. Toss to mix.
2. Slice the chicken breasts as if you were making hasselback potatoes, then coat them with the paprika or cajun seasoning. Fill the cuts you have made in the chicken with the tomato and mozzarella slices and a few basil leaves. Place the chicken on top of the tomato mixture and air-fry for 20 minutes at 180°C.
3. Drizzle with the balsamic glaze and serve with salad and fresh bread, if you like.

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Steak Tacos

Making tacos in the air fryer means you can get these done super-quickly and, even better, your house won’t be left with that cooking smell you get from pan-frying.

Serves: 10

Prep time: 10 minutes

Cooking time: 15 minutes

Cals: 265

Ingredients:

400g steak (sirloin, rump, any cut will do)

1tsp vegetable oil or low-calorie oil spray

2tbsp steak seasoning

1tsp Cajun seasoning

10 soft-shell tacos

For the avocado crema:

2 ripe avocados

1 green chilli, roughly chopped

Juice 1 lime

Juice 1 lemon

4tbsp Greek yoghurt

2tbsp light mayo

1 clove garlic, peeled

To garnish:

150g pickled red onions

50g sundried tomatoes, roughly chopped

Coriander, roughly chopped

Method:

1.  Preheat the air fryer to 200°C. Meanwhile, brush/spray the steaks well with the oil or oil spray, season with salt and pepper, and then rub the dry seasonings evenly all over. Air fry for 8 minutes, until pink in the middle.
2. While the steaks are sizzling in your air fryer, blitz together all the ingredients for the avocado crema in a food processor to a smooth paste. Transfer to a serving bowl.
3. Allow the steaks to rest for 5 minutes, then slice and serve with the avocado crema, tacos and garnishes. I like to char the tacos directly over the flame on my gas hob for extra flavour before serving.

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Chicken Schnitzel

This is another winner, winner, chicken dinner - pancake-thin chicken coated in crispy breadcrumbs, served with buttery mash and a salad makes the perfect midweek meal.

Serves: 4

Prep time: 10 minutes

Cooking time: 15 minutes

Cals: 410

Ingredients:

4 chicken breasts

90g plain flour

1tsp paprika

100g panko breadcrumbs

50g parmesan, grated

1 large egg

Low-calorie oil spray

Fresh parsley, chopped, to garnish

Lime wedges and aioli, to serve

Method:

1. Place the chicken breasts in between two sheets of baking paper, then bang the life out of them with a rolling pin so they are incredibly flat – the thinner the better.
2. Mix the flour and paprika together in one bowl, then in a separate bowl combine the breadcrumbs and parmesan. Beat the egg in a third bowl. Coat the chicken in the flour first,
3. then in the beaten egg, shaking off any excess, then roll in the breadcrumb mix to coat. Spray well with oil spray and air-fry for 15 minutes at 200°C so they are really crispy.
4.  Garnish with parsley, then serve with lime wedges, aioli and your side of choice.

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Loaded Potato Skins

These potato skins loaded with chicken, crispy onions and all the works make a delicious lunch for two with a side salad, plus the potatoes can be cooked in advance and given 3 minutes in the air fryer to bring them back to life before being loaded up.

Serves: 6

Prep time: 5 minutes

Cooking time: 25 minutes

Cals: 259

Ingredients:

6 medium potatoes

Low-calorie oil spray

1tbsp paprika

200g cooked chicken, shredded

75g shop-bought crispy onions

100g soured cream

100ml hot sauce

2tbsp chives, chopped, to garnish

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Method:

1. Pierce the potatoes with a fork, then microwave on high for 12 minutes until softened. Cut them in half and scoop out half of the insides with a spoon. Spray the potato skins with oil, dust with the paprika, season with salt and pepper, and air fry at 200°C for 10–12 minutes, turning halfway through.
2.  Load up with the cooked chicken, crispy onions, a drizzle of soured cream and hot sauce, and a sprinkling of chives. Enjoy!