Chipotle chicken burrito bowl
This easy, flavour-packed burrito bowl is cooked in under 20 minutes in the air fryer for a perfect weeknight dinner. It also has the added bonus of being high in protein from the chicken and beans.
Each serving provides 509 kcal, 48.5g protein, 27.5g carbohydrate (of which 4.1g sugars), 21.2g fat (of which 6.6g saturates), 7.5g fibre and 1.18g salt.
Ingredients
For the chicken
- 2 tbsp chipotle paste
- 陆 lime, juice only
- 250g/9oz chicken fillets
- spray neutral cooking oil
- salt and freshly ground black pepper
For the tortilla crisps
To serve
- 6 tbsp tinned black beans, drained and rinsed
- 1 avocado, sliced
- 2 tsp jarred jalape帽o chilli slices or sliced red chillies
- 6 lettuce leaves (optional)
- 2 tbsp soured cream
- 2 tbsp fresh coriander, leaves picked
- 1 lime, halved
Method
To make the chicken, preheat the air fryer to 180C.
Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer.
Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C.
To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes.
To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalape帽os and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves.
Recipe Tips
Any leftover chicken or tortillas can be used in other meals.
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