Chicken Taco Potato Bowls
Directions
- 1Wash and dice potatoes into large, consistent pieces.
- 2Add potatoes to a bowl, then add 1 teaspoon each of onion and garlic powder, smoked paprika, ground cumin, dried oregano, and about 1/4 to 1/2 teaspoon of chili powder.
- 3Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
- 4Mix everything together until the potatoes are fully coated in the herbs and spices.
- 5Place the seasoned potatoes into an air fryer (or oven).
- 6Dice chicken breast into large, consistent pieces.
- 7Add chicken to the same bowl as the potatoes (to save dishes) and add the same spices: 1 teaspoon each of onion and garlic powder, smoked paprika, ground cumin, dried oregano, and a pinch of chili flakes.
- 8Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
- 9Mix everything until the chicken is well coated and set aside.
- 10Dice cherry tomatoes into small pieces, optionally removing the pulp.
- 11Dice the red onion into small pieces, matching the size of the tomatoes.
- 12Chop the jalapeño into small pieces, optionally removing seeds and pith.
- 13Roughly chop the coriander/cilantro, ensuring no large leaves or stems.
- 14Combine tomatoes, red onion, jalapeño, and coriander/cilantro in a bowl.
- 15Slice one lime in half and squeeze the juice into the pico de gallo, using the pulp for extra flavor, adjusting to your preferred acidity levels.
- 16Season the pico de gallo with a little bit of salt and mix well until all ingredients are evenly incorporated.
- 17Add 200 grams of natural Greek yogurt into a separate bowl.
- 18Chop about 5 grams of coriander/cilantro (no large leaves or stems) and add it to the yogurt.
- 19Grate the zest of about half a lime into the yogurt mix.
- 20Cut off one-quarter of the lime and squeeze about a teaspoon of fresh lime juice into the yogurt mix.
- 21Add your favorite smoked hot sauce (Chipotle Hot Sauce is recommended) to the yogurt mix.
- 22Mix the yogurt sauce thoroughly until everything is combined.
- 23Pour the sauce into a squeezable bottle for easier serving and place it in the fridge.
- 24Cook the potatoes in the air fryer at 200°C (390°F) for 18 to 24 minutes, or until soft and fluffy.
- 25Place a large pan over medium-high heat and add 1 tablespoon of avocado or olive oil.
- 26Add the chicken in batches, letting it sit for about 2 minutes to build a crust, then mix it around.
- 27Cook the chicken for a total of 5 to 6 minutes, or until cooked through in the center.
- 28Remove the cooked chicken and place it into a bowl, repeating with any remaining batches, adding 1/2 tablespoon of oil for each new batch.
- 29Serve by placing 150g (5.2oz) of potatoes on one side of a container.
- 30Add 170g (6oz) of chicken to the other side of the container, pouring over any resting juices.
- 31Add about 80g (2.8oz) of pico de gallo per serving.
- 32Drizzle 40g (1.4oz) of the prepared sauce over the top.
- 33Let the portions cool down for 15 to 20 minutes before placing lids on the containers.
Ingredients
- 900 grams Potatoes
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Chili powder or cayenne pepper or chili flakes
- to taste Salt
- 20 cracks Cracked black pepper
- 1 tablespoon Avocado oil or olive oil
- 900 grams Boneless and skinless chicken breast
- 220 grams Cherry tomatoes (Baby romas or grape tomatoes)
- 1 small Small red onion or white onion
- 1 whole Jalapeño
- 5 grams Coriander or cilantro
- 1 whole Lime
- 200 grams Natural Greek yogurt
- Chipotle hot sauce (Cholula Chipotle)
Equipment
Air fryerMixing bowlsKnivesCutting boardPanSpatulaTongsSqueezy bottleMeal prep containers
Tips
- Remove the pulp from tomatoes to make pico de gallo less watery for storage.
- Start with a smaller amount of lime juice in pico de gallo and adjust to preference.
- When cooking chicken, do it in batches to avoid overcrowding the pan and steaming the meat instead of searing.
- Store pico de gallo and yogurt sauce separately in the fridge for up to one week.
- For reheating, microwave for about 3 minutes, mixing occasionally. Pan reheating can make it dry.
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