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Chicken | Poultry Air Fryer: Multi Zone Steam Recipes Air Fryer

Healthy chipotle chicken burrito bowl with spiced rice, black beans, avocado, and fresh salsa. Air fryer Mexican recipe ready in 25 minutes.

For this recipe, you'll need a small ½ litre heatproof pudding bowl and Sunbeam Multi Zone Steam Air Fryer.

You will need:

For the chicken

  • 1 large chicken breast (approx 300g)
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tsp brown sugar
  • 2 tsp tomato paste
  • 1 lime, juiced
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • Salt and pepper

For the rice

  • 1 sweet capsicum, red or yellow
  • 1 small red onion, peeled
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 sachet x 250g cooked mexican spicy rice
  • 200g rinsed and drained cooked black beans
  • 2 tbsp salsa, taken from a jar
  • Small handful of chopped coriander

To finish

  • 1 medium, ripe avocado
  • ½ lime juiced
  • 6 vine cherry tomatoes
  • 1 spring onion
  • Small handful of coriander

Let's make it:

Step 1:

Place your chicken breast onto a plate and using a sharp knife score some slashes on both sides.

Step 2:

Using a small bowl, mix the smoked paprika, chilli flakes, brown sugar, tomato paste, lime juice, oregano, olive oil and a little seasoning.

Step 3:

Add in the chicken fillet and spoon over the marinade, ensuring all parts of the chicken are coated. Set aside.

Step 4:

Dice your capsicum and onion into small bite sized pieces.

Step 5:

Remove the airflow tray from one of your Multi Zone Steam baskets.

Step 6:

Add the capsicum and onions to the basket along with the olive oil and paprika give it a stir or shake to mix and place into the air fryer.

Step 7:

Place the marinated chicken onto one of the small roasting trays and insert into the other cooking zone towards the top.

Step 8:

Cook on Air fry, 200°C, Match for 20 mins.

Step 9:

This ensures both sides cook at the same setting of time and temperature.

Step 10:

Once the air fryer indicates the cooking time is half way through with an audible beep, turn over the chicken and stir the capsicum and onions. Continue cooking.

Step 11:

Whilst the food is cooking, roughly chop the coriander and place into a small bowl.

Step 12:

Remove the stone from the avocado and either slice or chop into chunks, place into a small bowl and squeeze over the lime.

Step 13:

Chop the spring onion and quarter the tomatoes, season with some salt and pepper and mix in some of the chopped coriander.

Step 14:

Once both sides finish, remove the chicken and set aside to rest (cover with some foil to keep warm).

Step 15:

Stir the rice into the capsicum , add the black beans and salsa and cook for a further 5 minutes at Turbo Crisp until piping hot.

Step 16:

Slice the chicken diagonally.

Step 17:

Spoon the cooked rice into 2 bowls. Add the chicken slices to the side. Top with the tomato and onion and the avocado slices. Drizzle with sauce of your choice and scatter over the remaining coriander.