Air Fryer Chipotle Chicken Burrito Bowl

4 standard portions

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Ingredients

• 2 large chicken breasts, butterflied
• 1 tbsp chipotle paste
• 1 tbsp olive oil
• 2 peppers, sliced
• 250g cooked wholegrain rice (I use a microwave pack)
• 400g tin black beans , drained (heated , if preferred)
• 1/2 iceberg lettuce, shredded
• 12 cherry tomatoes, quartered
• 1/2 red onion, finely sliced
• 100g reduced-fat Cheddar cheese, grated
• salt and pepper, to taste

Method

1. In a bowl, combine the chicken breasts with the chipotle paste and a little seasoning and allow to marinate for 30 minutes.
2. Heat the olive oil in a large frying pan and fry the chicken on over a medium heat until cooked through and golden. Just before the end of cooking, add in the sliced peppers and cook those alongside. Once the chicken is cooked, remove to a chopping board and allow to cool slightly. Add a splash of water to the frying pan to deglaze and continue to cook the peppers until completely softened.
3. To assemble your burrito bowls, divide the cooked rice and black beans between 4 bowls. Slice the chipotle chicken and lay over the top of the rice, then scatter over the cooked peppers. Top this with the lettuce, tomatoes, red onion and Cheddar . Serve immediately.
4. Tip: Alternatively, you can allow the chicken and peppers to cool completely and r efrigerate until required. Then assemble your salad just before serving.