Chipotle Chicken & Potato Bowls
Serves 5
Directions
- 1Add avocado oil, seasonings, chipotle paste and lime juice to the chicken thighs.
- 2Mix with your hands.
- 3Bake in the oven at 200°C for 20-25 minutes.
- 4Dice potatoes into cubes and add them to a bowl with the same seasonings and avocado oil.
- 5Mix well to coat.
- 6Air fry at 190°C for 20-25 minutes.
- 7Chop cooked chicken into cubes.
- 8Assemble your bowls with crispy potatoes, chipotle chicken, grated cheese.
- 9Add guac and greek yogurt.
- 10Drizzle with sriracha.
Ingredients
- 1200 g boneless skinless chicken thighs
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp cayenne
- 1 tsp pepper
- 1 tsp cumin
- 2 tsp salt
- 50 g chipotle paste
- 1 lime juiced
- 1 tbsp avocado oil
- 1600 g potatoes diced
- 50 g cheddar
- 1 tbsp sriracha
- guacamole
- Greek yoghurt
Equipment
OvenAir fryer
Tips
- You can store the chicken, crispy potatoes and grated cheese in meal prep boxes refrigerated for up to 5 days.
- When it’s time to eat, reheat in the microwave then top with 1/5 guacamole, 30g Greek yoghurt and a drizzle sriracha
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