Name: Cheesy Chipotle Chicken Rice Bowls Air Fryer Only
Yield: 5 servings
Ingredients: 900g boneless skinless chicken thighs; 2 bell peppers; 1/2 yellow onion; 1 handful fresh cilantro; 300g dry weight rice (or 580g pre-cooked); 60g reduced-fat mozzarella cheese; 60g extra sharp cheddar cheese; 100g plus 180g 0% Greek yogurt; 60g milk; 15g avocado oil; 27g honey; Juice of 1/2 lime; 15g tomato paste; 45g adobo sauce; Chipotle or ancho chili powder; Garlic powder; Onion powder; Black pepper; Salt; Smoked paprika

Cheesy Chipotle Chicken Rice Bowls

Preparation

In a large bowl, combine 900g chicken thighs with 5g avocado oil, 20g hot honey, juice of 1/2 lime, and generous amounts of chipotle or ancho chili powder, garlic powder, onion powder, black pepper, and salt. Mix until the chicken is thoroughly coated.

Air Frying

Arrange the chicken in the air fryer basket. Cook at 375°F for 20-25 minutes, flipping halfway through, until fully cooked and lightly charred. Once finished, remove the chicken and chop into bite-sized pieces.
Remove the air fryer rack. Place 2 diced bell peppers, 1/2 diced yellow onion, 10g oil, and 15g tomato paste directly into the basket. Season with salt. Air fry at 350°F for 10-15 minutes, stirring occasionally, until softened and browned.

Assembling

Add 300g (dry weight) or 580g (pre-cooked) rice to the cooked vegetables in the air fryer basket. Stir in 60g reduced-fat mozzarella, 60g extra sharp cheddar, and 100g 0% Greek yogurt until the mixture is creamy. Fold in the chopped chicken and a handful of chopped cilantro.
In a separate bowl, whisk together 180g 0% Greek yogurt, 60g milk, 7g honey, 45g adobo sauce, salt, and smoked paprika until smooth to create the Smokey Chipotle Sauce.
Divide the mixture into 5 equal portions and drizzle each with the prepared sauce before serving or storing for meal prep.