Chicken Burrito Bowls
Serves 2
Directions
- 1Season boneless skinless chicken thighs with salt, garlic, onion, smoked paprika, and chili powder.
- 2Air fry at 375 degrees for 15 minutes.
- 3Cook Spanish RightRice
- 4For the pico, dice Roma tomatoes, white onion, and jalapeño peppers.
- 5Combine all ingredients, then add salt, pepper, garlic powder, juice of two limes and chopped cilantro.
- 6For the avocado, mash avocado, salt, pepper, garlic powder and green enchilada sauce.
- 7Dice the cooked chicken thighs into small pieces.
- 8Assemble the bowls with rice, chicken, avocado, pico, greek yogurt and hot sauce.
Ingredients
- 9.6 oz boneless skinless chicken thighs
- salt
- garlic
- onion
- smoked paprika
- chili powder
- 120 g Spanish RightRice
- 2 Roma tomatoes, diced
- 0.4 small white onion, diced
- dash salt
- dash pepper
- dash garlic powder
- 0.8 limes
- 0.2 cup fresh chopped cilantro
- 1-2 small jalepeño peppers, diced
- 80 g avocado
- 20 g green enchilada sauce
- salt
- pepper
- garlic
- 80 g Greek yogurt
- Hot sauce
Equipment
Air fryerBowls
Tips
- These bowls actually get better tasting after a few days in the fridge.
- Delicious cold or reheated.
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