Description
This Air Fryer Chicken Burrito Bowl Recipe features tender, flavorful chicken thighs seasoned with smoky chipotle peppers, cumin, and oregano, cooked quickly and easily in an air fryer. Served over rice with black beans, shredded lettuce, sliced avocado, and salsa, it’s a delicious and convenient meal perfect for a healthy weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3 garlic cloves minced
- 1 tablespoon chipotle peppers in adobo sauce
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 lime, juiced
To Serve
- Rice, for serving (approximately 3 cups cooked)
- Black beans, for serving (about 1 1/2 cups cooked or canned)
- Shredded lettuce, for serving (1 cup)
- Avocado, sliced, for serving (1 medium avocado)
- Salsa, for serving (1/2 cup)
Instructions
- Prepare the chicken marinade: In a large bowl, combine the boneless skinless chicken thighs with kosher salt, black pepper, minced garlic, chipotle peppers in adobo sauce, ancho chile powder, ground cumin, dried oregano, and olive oil. Toss well until the chicken is evenly coated with all spices and marinade ingredients.
- Preheat the air fryer: Insert the crisper plate into your air fryer basket. Select the preheat function and set the temperature to 385 degrees Fahrenheit. Allow it to preheat fully before cooking.
- Air fry the chicken: Place the marinated chicken thighs on the preheated crisper plate in a single layer. Select the air fryer function, set the timer to 16 minutes, and start cooking. Flip the chicken halfway if your model recommends for even cooking.
- Rest and slice the chicken: Once cooked through, remove the chicken from the air fryer. Squeeze the juice of one lime over the chicken, then let it rest for 5 minutes to allow the juices to redistribute. After resting, slice the chicken into strips or bite-sized pieces.
- Assemble the burrito bowls: In serving bowls, layer cooked rice first, then add black beans, shredded lettuce, sliced avocado, and salsa. Top each bowl with the sliced chipotle chicken. Serve immediately for a warm and hearty meal.
Notes
- Adjust chipotle peppers in adobo sauce quantity according to your heat preference, starting with 1/2 tablespoon for mild and increasing to 1 tablespoon for spicier flavor.
- Use cooked or canned black beans for convenience; rinse canned beans to reduce sodium content.
- For a lower carb option, substitute rice with cauliflower rice.
- Leftover chicken can be refrigerated for up to 3 days and reheated in the air fryer for a few minutes to maintain crispiness.
- To keep the chicken juicy, avoid overcooking; check internal temperature for 165°F (74°C).
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 95 mg
