Chipotle Chicken Crunch Bowl
Chipotle Chicken Crunch Bowl
Ingredients
For the Crispy Chickpeas & Corn
- 1 can chickpeas, drained, rinsed, and dried
- 1 can corn, drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
For the Smoky Chipotle Chicken
- 2 chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon chipotle paste
For the Creamy Lime Yoghurt Dressing
- 2 tablespoons Greek yogurt
- 1/2 lime, juiced
- 1 pinch salt
- 1 pinch pepper
For Assembly
- 1 lettuce, chopped
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1 chipotle chicken, cooked
- 1 crispy chickpeas and corn
- 1 creamy lime yoghurt dressing
Instructions
- 1
In a bowl, combine the drained, rinsed, and thoroughly dried chickpeas with the drained corn. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, a pinch of salt, and a pinch of pepper. Mix all ingredients together until the chickpeas and corn are evenly coated.
⏱️ 5 min
- 2
Transfer the seasoned chickpeas and corn to an air fryer basket. Air fry at 180°C for 15 minutes, making sure to shake the basket halfway through the cooking time to ensure even crisping.
⏱️ 15 min•🌡️ 180
- 3
Place the 2 sliced chicken breasts into a clean bowl. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin, a pinch of salt, and a pinch of pepper to the chicken. Add 1 tablespoon of chipotle paste. Mix all ingredients thoroughly until the chicken strips are completely coated in the seasoning and paste.
⏱️ 10 min
- 4
Cook the chicken in a pan for 5-7 minutes, or until it is fully cooked through and has developed a slight char.
⏱️ 7 min
- 5
In a small bowl, combine 2 tablespoons of Greek yogurt. Squeeze in the juice from 1/2 a lime. Add a pinch of salt and a pinch of pepper. Mix well until the dressing is smooth and creamy.
⏱️ 5 min
- 6
Begin by placing a generous amount of chopped lettuce into a serving bowl. Layer with thinly sliced red onion and sliced avocado.
⏱️ 3 min
- 7
Add the smoky chipotle chicken. Top with the freshly air-fried crispy chickpeas and corn. Finish by drizzling generously with the creamy lime yoghurt dressing. Serve and enjoy your Chipotle Chicken Crunch Bowl.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Crunch Bowl
For the Crispy Chickpeas & Corn
- 1 can chickpeas, drained, rinsed, and dried
- 1 can corn, drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
For the Smoky Chipotle Chicken
- 2 chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon chipotle paste
For the Creamy Lime Yoghurt Dressing
- 2 tablespoons Greek yogurt
- 1/2 lime, juiced
- 1 pinch salt
- 1 pinch pepper
For Assembly
- 1 lettuce, chopped
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1 chipotle chicken, cooked
- 1 crispy chickpeas and corn
- 1 creamy lime yoghurt dressing
Instructions
- 1
In a bowl, combine the drained, rinsed, and thoroughly dried chickpeas with the drained corn. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, a pinch of salt, and a pinch of pepper. Mix all ingredients together until the chickpeas and corn are evenly coated.
⏱️ 5 min - 2
Transfer the seasoned chickpeas and corn to an air fryer basket. Air fry at 180°C for 15 minutes, making sure to shake the basket halfway through the cooking time to ensure even crisping.
⏱️ 15 min•🌡️ 180 - 3
Place the 2 sliced chicken breasts into a clean bowl. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin, a pinch of salt, and a pinch of pepper to the chicken. Add 1 tablespoon of chipotle paste. Mix all ingredients thoroughly until the chicken strips are completely coated in the seasoning and paste.
⏱️ 10 min - 4
Cook the chicken in a pan for 5-7 minutes, or until it is fully cooked through and has developed a slight char.
⏱️ 7 min - 5
In a small bowl, combine 2 tablespoons of Greek yogurt. Squeeze in the juice from 1/2 a lime. Add a pinch of salt and a pinch of pepper. Mix well until the dressing is smooth and creamy.
⏱️ 5 min - 6
Begin by placing a generous amount of chopped lettuce into a serving bowl. Layer with thinly sliced red onion and sliced avocado.
⏱️ 3 min - 7
Add the smoky chipotle chicken. Top with the freshly air-fried crispy chickpeas and corn. Finish by drizzling generously with the creamy lime yoghurt dressing. Serve and enjoy your Chipotle Chicken Crunch Bowl.
⏱️ 2 min