Chicken Burrito Bowls
Serves 5
Directions
- 1Grab your boneless, skinless chicken thighs.
- 2Lightly coat each side of the chicken thighs with salt, garlic powder, onion powder, smoked paprika, and chili powder.
- 3Air fry the chicken at 375 degrees.
- 4Prepare a quick homemade pico with diced Roma tomatoes, diced white onion, salt, pepper, garlic powder, juice of two limes, a handful of cilantro, and some diced jalapeños.
- 5Prepare the avocado by mixing it with salt, pepper, garlic powder, and a little bit of green enchilada sauce.
- 6Dice the cooked chicken thighs into small pieces.
- 7Assemble the bowls with rice, chicken, pico, and avocado.
- 8Optionally, weigh the entire batch of each ingredient and divide by five for equal portions across five meals.
- 9Add Greek yogurt and top with some hot sauce.
Ingredients
- boneless, skinless chicken thighs
- Salt
- garlic powder
- onion powder
- smoked paprika
- chili powder
- Spanish style right rice
- diced Roma tomatoes
- diced white onion
- salt
- pepper
- garlic powder
- 2 limes
- 1 handful cilantro
- diced jalapeños
- Avocado
- salt
- pepper
- garlic powder
- green enchilada sauce
- Greek yogurt
- hot sauce
Equipment
air fryer
Tips
- The bowls get better tasting after a few days in the fridge.
- You can eyeball ingredients or weigh them and divide by five for equal portions.
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