Air Fryer Chipotle Chicken Bowls
Skip the takeout! These Air Fryer Chipotle Chicken Bowls are better than Chipotle and come together easily at home. Juicy marinated chicken thighs, cilantro lime rice, grilled peppers, and all your favorite toppings.
Ingredients
For the Chicken:
- 2 lbs 900g boneless, skinless chicken thighs
- 3 tbsp taco seasoning such as Siete
- 2 –3 tbsp chipotle in adobo sauce adjust to heat preference
- 2 tbsp honey
- 1 tbsp coconut aminos
- Juice + zest of 1 lime
- Salt to taste
For the Bowls:
- 1 cup 180g uncooked jasmine rice
- 2 cups water
- Juice + zest of 1 lime
- 1/4 cup chopped cilantro
- Salt to taste
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 red onion sliced
- 1 tbsp olive oil
- Optional: beans roasted corn, frozen guacamole rounds, pico de gallo, shredded cheese, sour cream
Let's Make It
- Marinate the Chicken: In a large bowl, combine taco seasoning, chipotle in adobo, honey, coconut aminos, lime juice and zest, and a pinch of salt. Add chicken thighs and coat well. Let sit 15 minutes or up to overnight.
- Cook the Chicken (Air Fryer): Preheat air fryer to 380°F. Air fry chicken thighs for 12–15 minutes, flipping halfway through, until cooked through and slightly crisp on the edges. Let rest 5 minutes, then chop.
- Make the Cilantro Lime Rice: Rinse jasmine rice and cook with 2 cups water and a pinch of salt. Once done, stir in lime juice, zest, and chopped cilantro. Fluff and cover.
- Grill the Peppers and Onions: Toss bell peppers and onion in olive oil and a little salt. Grill on a hot cast iron skillet or grill pan for 6–8 minutes until charred and tender.
- Assemble the Bowls: Start with a scoop of cilantro lime rice. Add chopped chipotle chicken, grilled veggies, and top with frozen guac rounds, pico de gallo, beans, corn, or any toppings you love.