Chipotle Chicken & Couscous Bowl
We’re swapping rice for our flavoured couscous in this tasty lunch (or dinner) bowl. Perfect for an easy, satisfying and healthy meal and great for meal prep and packing up for lunch boxes. We’re using an air-fryer, but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan. Delicious with our Tomato & Chilli Couscous or our Mexican-inspired Tasty Grains.
Method
In a bowl mix together the chipotle paste, garlic, lime juice and zest and olive oil. Season with salt and pepper. Add the chicken to the bowl and toss to coat with the marinade. Cover and chill in the fridge for at least 1 hour.
Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken in a single layer and air fry at 190C for 14-16 minutes or until cooked through – timings will depend on the size of your chicken thighs.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Put the black beans, avocado, onion and tomatoes in a bowl. Squeeze over some lime juice and drizzle with oil. Season to taste.
Allow the chicken to rest for a few minutes before slicing.
To serve, divide the couscous between 2 bowls. Top with the sliced chicken, bean salad and jalapenos. Garnish with coriander and a dollop of sour cream.
Ingredients
- 1-2 tbsp chipotle paste
- 2 garlic cloves, minced
- juice & zest of ½ lime
- 2 tsp olive oil, plus extra to drizzle
- 4 boneless, skinless chicken thighs
- 1 x packet of Ainsley Tomato & Chilli Couscous or Mexican-inspired Tasty Grains
- small tin of sweetcorn or black beans, rinsed, drained
- 1 avocado, peeled, chopped
- 2 spring onions, chopped
- handful of cherry tomatoes, halved or quartered
- juice of ½ lime
- handful of coriander leaves
- 2 tbsp jalapeno slices, from a jar (optional)
- sour cream, to serve (optional)