Air Fryer Chicken Burrito Bowl Recipe
This quick and easy chicken burrito bowl recipe is a great meal for any occasion. Personally, it is one of my favorite quick and easy dinners. The recipe does not require too much prep time or cooking time. While I prefer to use my air fryer to cook the chicken, it can also be prepared on the grill or in a pan, making it versatile for any kitchen setup.
Chicken Burrito Bowl Elements
This dish combines white rice, black beans, fresh tomatoes, red onion, avocado, cilantro, corn, and romaine lettuce to create a filling and nutritious meal.
This chicken burrito bowl recipe is fun and easy to make! Share your results with us in the comments below, and make sure to check out our plating tips as you’re preparing your meal! If you’re looking for something to serve with this recipe, check out our Homemade Guacamole Recipe!
Gabe’s Recipes Air Fryer Burrito Bowl Recipe
Chicken Burrito Bowl Recipe
Equipment
- 1 Air Fryer If available. Can also pan sear or grill the chicken.
Ingredients
Instructions
Preparing the Chicken:
Using an Air Fryer (if available):
- Preheat your air fryer to 375 degrees.
- Season both sides of the chicken breasts with the chili lime seasoning.3 tbsp Cuisinart Chili Lime Seasoning, 1.5 lbs Boneless, Skinless Chicken Breasts
- Add the chicken to the air fryer and cook for 16 minutes or until the internal temperature reaches 165°F. Flip at the 8-minute mark.
Using a Grill or Pan (if no air fryer):
- Preheat your grill or a large skillet over medium-high heat.
- Season both sides of the chicken breasts with the chili lime seasoning.3 tbsp Cuisinart Chili Lime Seasoning, 1.5 lbs Boneless, Skinless Chicken Breasts
- Grill or pan-sear the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Adjust the cooking time as needed.
Preparing the Rice:
- Bring a large pot of water to a boil and add the white rice. Cook until it’s tender and fluffy.3 cups Long Grain White Rice
Preparing the Beans:
- In a medium saucepan, heat the black beans over low-medium heat until they’re heated through.1 can Reduced Sodium Black Beans
Preparing the Toppings:
- Boil the corn on the cob until it’s bright yellow and the kernels feel tender. Once cooked, remove the kernels from the cob and set them aside.1 Corn on the Cobb
- Dice the Roma tomatoes and set them aside.5-6 Roma Tomato
- Dice the large red onion and mix it into the diced tomatoes.1 Red Onions
- Season the tomato and onion mixture with a generous pinch of salt and pepper.
- Remove the cilantro stems and set the leaves aside.1 Cilantro
- Peel and slice the avocados.2 Avocado
- Dice the Romaine lettuce.1 head Romaine Lettuce
- Quarter the limes.4-5 Large Lime
Cutting the Chicken:
- Once the chicken is cooked, cut it into small ½ inch squares.
Assembling the Burrito Bowls:
- In individual bowls, start with a base layer of cooked rice.
- Add a portion of the black beans.
- Top with the diced chicken.
- Sprinkle ¼ cup of the tomato and onion mixture and ¼ cup of corn on top.
- Garnish with slices of avocado and a sprinkle of Shredded Monterey Jack cheese.Monterey Jack Cheese
- Add cilantro leaves for freshness.
- Serve with lime wedges for extra flavor.
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