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Air Fryer Chicken Burrito Bowls - Fast, Fresh, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Oil: 1.5 tablespoons olive oil or avocado oil
  • Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Rice base: 3 cups cooked rice (white, brown, or cilantro-lime rice)
  • Beans: 1 can (15 ounces) black beans, drained and rinsed
  • Corn: 1 cup corn kernels (frozen and thawed, or canned and drained)
  • Veggies: 1 cup chopped romaine or shredded lettuce, 1 red bell pepper (diced), 1/2 red onion (thinly sliced), 1 cup cherry tomatoes (halved)
  • Salsa: 1 cup fresh salsa or pico de gallo
  • Creamy element: 1/2 cup Greek yogurt or sour cream
  • Avocado: 1 large avocado, sliced or diced (or guacamole)
  • Cheese (optional): 1 cup shredded cheddar, Monterey Jack, or Cotija
  • Fresh finish: 1/4 cup chopped cilantro, 1 lime (cut into wedges)

Method
 

  1. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes so it’s hot when the chicken goes in.
  2. Season the chicken: In a bowl, toss chicken pieces with oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Coat evenly.
  3. Arrange in the basket: Place the chicken in a single layer in the air fryer basket. Work in batches if needed to avoid crowding.
  4. Air fry: Cook for 8–10 minutes, shaking the basket halfway. Chicken is done when the edges are browned and the internal temperature hits 165°F (74°C).
  5. Warm the beans and corn: While the chicken cooks, heat black beans and corn in a small saucepan over low heat with a pinch of salt and a splash of water. Keep warm.
  6. Prep the base and veggies: Fluff cooked rice. Chop lettuce, bell pepper, red onion, and tomatoes. Slice avocado and chop cilantro.
  7. Build the bowls: Add a base of rice to each bowl. Top with chicken, black beans, corn, tomatoes, pepper, and onion.
  8. Add toppings: Spoon on salsa, a dollop of Greek yogurt or sour cream, avocado, and cheese if using. Finish with cilantro and a squeeze of lime.
  9. Taste and adjust: Add a pinch of salt, extra lime, or hot sauce to bring the flavors into balance.