Chicken Taco Potato Bowls

Ingredients

• 900 g All‑Purpose Potatoes (unpeeled, washed, diced into large uniform pieces)
• 900 g Boneless Skinless Chicken Breast (sliced lengthwise then diced into large uniform pieces)
• 2 tsp Onion Powder (pantry staple)
• 2 tsp Garlic Powder (pantry staple)
• 2 tsp Smoked Paprika (adds smoky flavor)
• 2 tsp Ground Cumin (pantry staple)
• 2 tsp Dried Oregano (pantry staple)
• 0.5 tsp Chili Powder or Flakes (adjust heat to taste)
• 0.5 tsp Salt (about 20 cracks, adjust to taste)
• 0.5 tsp Cracked Black Pepper (about 20 cracks, adjust to taste)
• 2 tbsp Avocado Oil or Olive Oil (for coating potatoes and chicken)
• 1 tsp Olive Oil (for pan‑searing chicken)
• 220 g Cherry Tomatoes (halved or diced; can use Roma tomatoes)
• 1 small Red or White Onion (root left intact, sliced then diced)
• 1 whole Jalapeño Pepper (stem removed, halved, sliced thin, diced; seeds optional)
• 10 g Cilantro (Coriander) (roughly chopped; 5 g for pico, 5 g for sauce)
• 1 whole Lime (zest half, juice whole; use pulp for extra flavor)
• 200 g Greek Yogurt (plain, natural) (full‑fat or 2% works best)
• 1 tbsp Chipotle Sauce (e.g., Chalula) (adds smoky heat; any chipotle‑based sauce works)

Instructions

1. Dice Potatoes

   Wash the potatoes, slice each in half lengthwise, then cut into quarters and dice into large uniform pieces.

   Time: PT10M

2. Season Potatoes

   Place the diced potatoes in a large bowl, add 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 0.5 tsp chili powder, 0.5 tsp salt, 0.5 tsp cracked black pepper, and 1 tbsp avocado/olive oil. Toss until fully coated.

   Time: PT2M

3. Air‑Fry Potatoes

   Preheat the air fryer to 200 °C (390 °F). Spread the seasoned potatoes in a single layer and cook for 20 minutes, shaking or turning halfway through, until soft and lightly crisp.

   Time: PT20M

   Temperature: 200°C

4. Dice Chicken

   Slice the chicken breast lengthwise, then cut into large uniform dice pieces. Place in the same bowl used for the potatoes.

   Time: PT5M

5. Season Chicken

   Add 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, a pinch of chili flakes, a little extra salt and cracked black pepper, and 1 tbsp avocado/olive oil. Toss until evenly coated.

   Time: PT2M

6. Pan‑Sear Chicken

   Heat a large skillet over medium‑high heat, add 1 tsp olive oil, then add the chicken in a single layer (cook in batches if needed). Let it sit untouched for 2 minutes to develop a crust, then stir and continue cooking for another 5‑6 minutes until the interior reaches 75 °C (165 °F). Transfer to a bowl and repeat with remaining batches.

   Time: PT8M

   Temperature: medium‑high

7. Prepare Pico de Gallo

   Dice the cherry tomatoes, small onion, and jalapeño (seeds optional). Roughly chop the cilantro. Squeeze the juice of half a lime over the mixture, add a pinch of salt and optional cracked pepper, then toss to combine.

   Time: PT7M

8. Make Smoky Cilantro‑Lime Yogurt Sauce

   In a small bowl combine 200 g Greek yogurt, the remaining chopped cilantro, zest of half a lime, juice of the other half (about 1 tsp), and 1 tbsp chipotle sauce. Mix until smooth.

   Time: PT5M

9. Assemble Bowls

   Divide the cooked potatoes (≈150 g), chicken (≈170 g), pico de gallo (≈80 g), and yogurt sauce (≈40 g) into four meal‑prep containers. Let the bowls cool for 15‑20 minutes before sealing.

   Time: PT5M

10. Cool and Store

    After cooling, seal the containers. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in a microwave for ~3 minutes, stirring halfway, or in a skillet on low heat.

    Time: PT20M

Nutrition Facts

Calories

438

Protein

46 g

Carbohydrates

35 g

Fat

12 g

Fiber

5 g