Air fryer Chicken Burrito Bowl
Calculated automatically based on ingredients
Chicken Burrito Bowl with vegetables, basmati rice, and avocado can be made for lunch or even dinner if you're not worried about carbs in the evening. Chicken fillet marinated in a spicy sauce with garlic and chipotle turns out to be very soft and juicy despite the fact that it is almost fat-free.
- 400g Chicken fillet
- 50g Basmati rice
- 1 Cucumber
- 1 Capsicum
- 1 small avocado
- 80g Corn
- 1tsp Chipotle sauce
- 1 clove of garlic
- Salt to taste
- 1tbsp Lemon juice
- 1tbsp olive oil
- ½tsp Dried herbs
First, cook the basmati rice in salted water. Wash the chicken fillet. Make a marinade with olive oil, chipotle sauce, lemon juice, dried herbs, salt, and sliced garlic. Place the fillets in the marinade bowl and let sit for half an hour.
Place the chicken fillet on a wire rack and bake in an air fryer at 190 degrees for 20 minutes. After 15 minutes, open the frying bowl and check that the fillets are not dry or burnt.
Cool the fillet and cut into small pieces.
Cut the capsicum into strips and fry in a pan without oil for 3-4 minutes.
Now you can put together the Chicken Burrito Bowl. Top with basmati rice, corn, chicken cubes, bell pepper strips, peeled avocado cubes and cucumber. You don't have to worry about the sauce, as there are a lot of juicy vegetables in the serving.