Description
This easy Air Fryer Chicken Burrito Bowl recipe features tender, flavorful chicken thighs seasoned with smoky chipotle and spices, quickly cooked in the air fryer for a healthy twist on a classic favorite. Serve it over rice with black beans, shredded lettuce, sliced avocado, and salsa for a complete, satisfying meal.
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 (about 3 cups cooked)
- Black beans, for serving (about 1 1/2 cups cooked or canned, drained)
- Shredded lettuce, for serving (1 cup)
- Avocado, sliced, for serving (1 medium avocado)
- Salsa, for serving (1/2 cup)
Instructions
- Prepare the Marinade: 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. Toss well to ensure the chicken is evenly coated with the marinade.
- Preheat the Air Fryer: Insert the crisper plate into the COSORI air fryer basket. Select the preheat function and set the temperature to 385 degrees Fahrenheit. Press start/pause to preheat the air fryer thoroughly.
- Cook the Chicken: Place the marinated chicken thighs evenly on the preheated crisper plate without overlapping. Select the air fryer function, set the timer to 16 minutes, and start cooking. Halfway through cooking (around 8 minutes), flip the chicken thighs to ensure even cooking.
- Rest and Slice the Chicken: Once the chicken is cooked through and has an internal temperature of 165 degrees Fahrenheit, remove it from the air fryer. Squeeze the juice of one lime over the chicken, then allow it to rest for 5 minutes to retain juiciness. After resting, slice the chicken into strips.
- Assemble the Burrito Bowls: In serving bowls, layer cooked rice and black beans as the base. Top with sliced chipotle chicken, shredded lettuce, avocado slices, and a generous spoonful of salsa. Serve immediately while warm.
Notes
- Chipotle peppers in adobo sauce can vary in spice level; adjust quantity to your heat preference.
- If you do not have an air fryer, the chicken can be baked in a 400°F oven for 20-25 minutes, flipping halfway through.
- Use cooked rice and beans leftover from previous meals to save time.
- For a gluten-free option, ensure the salsa and beans used contain no gluten ingredients.
- Leftover sliced chicken works great for salads or tacos the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 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: 32 g
- Cholesterol: 95 mg
