Description
This Air Fryer Chicken Burrito Bowl recipe offers a quick and flavorful meal featuring tender, chipotle-spiced chicken thighs cooked to perfection in the air fryer. Served with rice, black beans, shredded lettuce, avocado slices, and salsa, it’s a vibrant and satisfying dish perfect for a wholesome lunch or dinner.
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
- Black beans, for serving
- Shredded lettuce, for serving
- Avocado, sliced, for serving
- Salsa, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with kosher salt, black pepper, minced garlic, chipotle peppers in adobo sauce, ancho chile powder, ground cumin, dried oregano, and olive oil. Mix thoroughly until the chicken is evenly coated with the seasonings.
- Preheat the Air Fryer: Place the crisper plate into the COSORI air fryer basket. Select the preheat function and set the temperature to 385 degrees Fahrenheit, then start the preheating process.
- Cook the Chicken: Once preheated, arrange the marinated chicken thighs evenly on the crisper plate. Set the air fryer to the air fry function at 385 degrees Fahrenheit and cook for 16 minutes, flipping halfway if desired for even cooking.
- Rest and Slice Chicken: Remove the chicken thighs from the air fryer and immediately squeeze the juice of one lime over the top. Allow the chicken to rest for 5 minutes to retain juices, then slice into strips or bite-sized pieces as preferred.
- Assemble the Burrito Bowls: In serving bowls, lay a base of cooked rice and black beans. Top with sliced chipotle chicken, shredded lettuce, sliced avocado, and salsa. Serve immediately for a fresh and flavorful meal.
Notes
- Adjust the amount of chipotle peppers in adobo sauce and ancho chile powder to control the heat level according to your taste.
- Use chicken breasts if preferred, but cooking time may vary slightly.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lower-carb option, serve without rice or substitute with cauliflower rice.
