Ingredients:
Chili lime chicken marinade
- 3 Tbsp olive oil
- ⅓ cup freshly squeezed lime juice
- 2 Tbsp coriander, chopped
- 2 cloves garlic, crushed
- 1 tsp brown sugar
- ¾ tsp red chili flakes
- ½ tsp ground cumin
- 1 tsp salt
For assembling into the bowl
- 1 cup cooked white rice or quinoa or brown rice
- 1 cup black beans or refried beans
- ½ cup corn kernels fresh, canned or frozen
- 1 red onion, sliced
- 1 red and yellow capsicum cut into strips
- 1 avocado, sliced
- 4 iceberg lettuce leaves
- Shredded coriander
- ½ cup sour cream, optional
Let's make it:
Step 1:
Whisk marinade ingredients together. Pour half the marinade over the chicken, reserve the remaining marinade for salad dressing. Refrigerate chicken for 2 hours.
Step 2:
Place chicken fillets in the air fryer. Select STEAMFRY program, TEMPERATURE 190°C, TIME 25 mins. Press start button.
Step 3:
Once chicken is cooked, carefully remove from the cooking drawer using heat resistant utensils to set aside and allow to rest.
Step 4:
Slice chicken into strips on a clean chopping board and prepare salad in bowl.
Step 5:
Put rice at the bottom of the bowl. Top with the rest of the ingredients, arrange starting from one side of the bowl clockwise. Add the chicken.
Step 6
Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.