Chicken Enchilada Protein Bowl

20 mins
Serves 6
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Directions

  1. 1Cut three potatoes into strips and then cube them.
  2. 2Soak the potatoes for 30 minutes.
  3. 3After drying them, add olive oil, season them with garlic powder, paprika, salt, and pepper. Bake at 400° for about 30 minutes.
  4. 4Add 2 pounds of boneless, skinless chicken breast to a bowl.
  5. 5Add Brewer Taco seasoning and mix well. Put the chicken into an air fryer at 400° for approximately 20 minutes, or until internal temperature reaches 165°.
  6. 6Add reduced fat cheddar cheese and enchilada sauce to the cooked chicken.
  7. 7Blend together 300g fat free cottage cheese, 60g reduced fat cheddar cheese, a pinch of salt and pepper, 50ml of fat free Fairlife milk, 1 packed Kraft powder cheese, and 2 tbsp of jalapeno. Heat on low and add reduced fat cheddar as you go.
  8. 8Assemble the bowls: potatoes, chicken mixture, and nacho cheese. Top with avocado slices.

Ingredients

  • 32 oz chicken breast
  • 1.5 cups enchilada sauce
  • 3 medium russet potatoes
  • 0 taco seasoning
  • 0 paprika
  • 0 garlic salt
  • 0 pepper
  • 0 avocado
  • 60 g reduced fat cheddar
  • 300 g fat free cottage cheese
  • 60 g reduced fat cheddar
  • 1 pinch salt
  • 1 pinch pepper
  • 50 ml fat free Fairlife milk
  • 1 packed Kraft powder cheese
  • 2 tbsp jalapeno

Equipment

ovenair fryerblenderknife