Burrito Bowls
Get ready to revolutionize your dinner game with these fully loaded burrito bowls! Packed with perfectly seasoned air-fryer chicken, zesty cilantro-lime rice, and a creamy Greek yogurt dressing that’ll make your taste buds dance.
What makes these bowls special? It’s all about that incredible balance of flavors and textures – from the tender, taco-seasoned chicken to the bright, citrusy rice and that irresistible cilantro-lime dressing that ties everything together. Plus, they’re customizable and meal-prep friendly!
Ingredients
For the Cilantro-Lime Dressing:
- 1 cup loosely packed cilantro
- ½ cup plain Greek yogurt
- 2 Tbs. lime juice
- 2 garlic cloves, roughly chopped
- ¼ cup olive oil
- 1 tsp. white wine vinegar
- ¼ tsp salt
For the Chicken:
- 1¼ pounds raw chicken breasts, diced into 1-inch chunks
- 3 tsp. taco seasoning
- 1½ tsp. brown sugar
- 1 tsp. cornstarch
- 1 Tbs. olive oil
For the Cilantro-Lime Rice:
- 2 cups prepared brown rice
- 3 Tbs. cilantro, finely chopped
- Juice of 1 lime
- ½ tsp. salt
For the Burrito Bowls:
- 1 head romaine lettuce, chopped
- 12 oz fire-roasted corn, prepared
- 1 pint cherry tomatoes, halved
- 1 can black beans, drained and rinsed
Steps
- Make the Dressing: Combine all dressing ingredients in a food processor. Blend for 30-45 seconds until smooth and creamy. Scrape down sides as needed. The consistency should be pourable but thick enough to coat the back of a spoon.
- Prepare the Chicken:
- Preheat air fryer to 400°F (200°C)
- Mix taco seasoning, brown sugar, and cornstarch in a bowl
- Add 1 Tbs. olive oil to spices and stir to create a paste
- Toss chicken pieces until evenly coated
- Air fry for 9-12 minutes, shaking basket halfway through
- Check internal temperature reaches 165°F (74°C)
Make the Rice:
- Cook rice according to package directions
- While still warm, stir in cilantro, lime juice, and salt
- Let stand 5 minutes to absorb flavors
Assemble Bowls:
- Layer ½ cup rice in each bowl
- Add ¼ portion each of chicken, corn, beans, tomatoes, and lettuce
- Drizzle with 2-3 Tbs. dressing per bowl
- Serve immediately while chicken is warm
