Air Fryer Burrito Bowl
Ingredients: (Makes 2)
- Potatoes 250g or 8.8oz
- Chicken Breast 2, (125g or 4.4oz per breast)
- Cherry Tomato 125g or 4.4oz
- Lime Juice 2 limes
- Jalapeños in Brine 15g or 0.5oz
- Coriander Leaves 3 tbsp
- Black Pepper 3 twists
- Salt 2 pinches
- Garlic Powder ¼ tsp
- Avocado ½, medium
- Greek Yoghurt 2 tbsp, 0% fat
- Red Onion ½, small
- Cajun Seasoning 2 tbsp
Instructions:
In a resealable bag, combine chicken pieces, 1 Tbsp Cajun seasoning, the juice of 1
lime, and enough Air Fryer Spray to coat. Seal and refrigerate for 1 hour.
Toss potato cubes with Air Fryer Spray, 1 tbsp Cajun seasoning, salt, and pepper in
a bowl until evenly coated.
Preheat your air fryer to 200 °C (390 °F). Place potatoes in the basket in a single
layer. Air-fry for 22 minutes. At the 14-minute mark, add the chicken (in its bag,
shaking off excess marinade) to the basket alongside the potatoes. Continue
cooking until both are golden and cooked through (chicken reaches 75 °C/165 °F
internally).
In a small bowl, stir together cherry tomatoes, red onion, jalapeño, 2 Tbsp
coriander, juice of a lime, and a pinch of salt. Set aside.
Mash avocado in a bowl. Mix in 1 Tbsp coriander, garlic powder, salt, and pepper
until smooth but slightly chunky.
Divide roasted potatoes and chicken between two bowls. Top each with salsa and
a dollop of guacamole. Finish with greek yoghurt (if using), extra coriander, and
lime wedges.
