Jump to recipe
Air Fryer Chipotle Chicken Burrito Bowl
If you’re looking for a tasty meal prep idea that’s healthy, filling and super easy, this air fryer Chipotle Chicken Burrito Bowl is perfect. Packed with smoky chipotle chicken, fluffy rice, fresh veggies and a zingy dressing, it’s a complete meal that works for lunch or dinner.
SERVES
4
Can you cook chicken for a burrito bowl in the air fryer?
Yes! The air fryer is one of the quickest and easiest ways to cook chicken for a burrito bowl. It makes the chicken juicy on the inside and slightly crispy on the outside, without the need for lots of oil. Just season your chicken with chipotle spices, pop it in the air fryer, and it’s ready in under 15 minutes.
Is a chicken burrito bowl good for meal prep?
Absolutely. A chicken burrito bowl is one of the best options for meal prep because it’s balanced, filling and easy to store. You can batch-cook the rice and chicken, then portion everything into containers for the fridge. They’ll last up to 3 days, making lunchtime or dinner hassle-free.
How do you keep a burrito bowl fresh for meal prep?
If you’re making burrito bowls ahead, store the chicken, rice and beans together, but keep fresh toppings like salsa, avocado and lettuce separate. Add them just before serving so your bowl stays fresh and vibrant.
Can you reheat a burrito bowl?
Yes, you can reheat a burrito bowl, but it’s best to heat the chicken and rice separately in the microwave or air fryer, then add your cold toppings afterwards. This way you get the best of both worlds – warm, smoky chicken and crisp, fresh veggies.
Are burrito bowls healthy?
Burrito bowls can be a really healthy option, especially when made at home. Using lean chicken breast, wholegrain rice, plenty of vegetables and an air fryer for cooking keeps the recipe lower in fat while still being packed with flavour.
Method
Step 1
In a bowl, combine the chicken breasts with the chipotle paste and a little seasoning and allow to marinate for 30 minutes.
Step 2
Heat the olive oil in a large frying pan and fry the chicken on over a medium heat until cooked through and golden. Just before the end of cooking, add in the sliced peppers and cook those alongside. Once the chicken is cooked, remove to a chopping board and allow to cool slightly. Add a splash of water to the frying pan to deglaze and continue to cook the peppers until completely softened.
Step 3
To assemble your burrito bowls, divide the cooked rice and black beans between 4 bowls. Slice the chipotle chicken and lay over the top of the rice, then scatter over the cooked peppers. Top this with the lettuce, tomatoes, red onion and Cheddar. Serve immediately.
Step 4
Tip: Alternatively, you can allow the chicken and peppers to cool completely and refrigerate until required. Then assemble your salad just before serving.
Ingredients
2 large chicken breasts, butterflied
1 tbsp chipotle paste
1 tbsp olive oil
2 peppers, sliced
250g cooked wholegrain rice (I use a microwave pack)
400g tin black beans, drained (heated, if preferred)
1/2 iceberg lettuce, shredded
12 cherry tomatoes, quartered
1/2 red onion, finely sliced
100g reduced-fat Cheddar cheese, grated
salt and pepper, to taste
