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Air Fryer Chimichurri Chicken Breast Bowls, air fryer dinner recipes for busy nights
Brittany Stage

Air Fryer Chimichurri Chicken Breast Bowls

Seasoned chicken breast strips and sliced peppers and onions cook together in the air fryer at 400 degrees F until the edges are charred and the chicken is fully cooked through. Served over cilantro lime rice with classic fajita toppings, this one is easy to customize for the whole family.
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Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts sliced into 1/2-inch strips across the grain
  • 1 large red bell pepper seeded and sliced into strips
  • 1 large green bell pepper seeded and sliced into strips
  • 1 medium yellow onion sliced into half-rings
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups long-grain white rice cooked according to package directions
  • 3 tbsp fresh cilantro chopped, stirred into the finished rice
  • 2 tbsp fresh lime juice squeezed into the finished rice
  • 1 can black beans 15 oz, rinsed and warmed
  • 1/2 cup salsa store-bought or homemade
  • 1/2 cup sour cream for serving

Equipment

  • air fryer
  • cutting board
  • sharp knife
  • large mixing bowl
  • medium saucepan

Method
 

  1. Start the rice first so it is done when the chicken finishes. Cook it according to the package directions. When it is done, fluff it with a fork and stir in the chopped cilantro and lime juice. Cover and set aside.
  2. Preheat your air fryer to 400 degrees F for 3 minutes. While it heats up, slice the chicken breasts into 1/2-inch strips across the grain. Slice the peppers and onion into strips the same width as the chicken so everything cooks evenly.
  3. Add the chicken strips, peppers, and onion to a large bowl. Pour the olive oil over them, then add the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss well with your hands or two spoons until every piece is coated in the spice mixture.
  4. Spread the chicken and vegetable mixture in the air fryer basket as evenly as you can. Some overlap is okay, but if your air fryer is small, cook this in two batches for the best char. Cook at 400 degrees F for 12 to 14 minutes, shaking the basket once halfway through.
  5. At 12 minutes, check the chicken by cutting into the thickest strip. The meat should be white all the way through with no translucent or pink spots, and the juices should run clear. If you have a thermometer, you are looking for 165 degrees F internal temperature.
  6. While the chicken rests for 2 minutes, warm the black beans in a small saucepan or in the microwave with a splash of water and a pinch of salt.
  7. Build the bowls: scoop the cilantro lime rice into each bowl, add the chicken and pepper mixture on top, then spoon on the black beans. Finish with salsa, sour cream, and any other toppings your family likes such as shredded cheese, diced avocado, or pickled jalapenos.

Notes

For the best char, cut everything to a similar thickness. Thick chicken strips next to thin pepper strips means the peppers will overcook before the chicken reaches a safe temperature.