Chicken Taco Potato Bowls

45 mins
Serves 5
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Directions

  1. 1Wash and dice potatoes into large, consistent pieces.
  2. 2Wash and dice potatoes into large, consistent pieces.
  3. 3Wash and dice potatoes into large, consistent pieces.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
  8. 8Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
  9. 9Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
  10. 10Mix everything together until the potatoes are fully coated in the herbs and spices.
  11. 11Mix everything together until the potatoes are fully coated in the herbs and spices.
  12. 12Mix everything together until the potatoes are fully coated in the herbs and spices.
  13. 13Place the seasoned potatoes into an air fryer (or oven).
  14. 14Place the seasoned potatoes into an air fryer (or oven).
  15. 15Place the seasoned potatoes into an air fryer (or oven).
  16. 16Dice chicken breast into large, consistent pieces.
  17. 17Dice chicken breast into large, consistent pieces.
  18. 18Dice chicken breast into large, consistent pieces.
  19. 19Add 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.
  20. 20Add 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.
  21. 21Add 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.
  22. 22Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
  23. 23Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
  24. 24Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
  25. 25Mix everything until the chicken is well coated and set aside.
  26. 26Mix everything until the chicken is well coated and set aside.
  27. 27Mix everything until the chicken is well coated and set aside.
  28. 28Dice cherry tomatoes into small pieces, optionally removing the pulp.
  29. 29Dice cherry tomatoes into small pieces, optionally removing the pulp.
  30. 30Dice cherry tomatoes into small pieces, optionally removing the pulp.
  31. 31Dice the red onion into small pieces, matching the size of the tomatoes.
  32. 32Dice the red onion into small pieces, matching the size of the tomatoes.
  33. 33Dice the red onion into small pieces, matching the size of the tomatoes.
  34. 34Chop the jalapeño into small pieces, optionally removing seeds and pith.
  35. 35Chop the jalapeño into small pieces, optionally removing seeds and pith.
  36. 36Chop the jalapeño into small pieces, optionally removing seeds and pith.
  37. 37Roughly chop the coriander/cilantro, ensuring no large leaves or stems.
  38. 38Roughly chop the coriander/cilantro, ensuring no large leaves or stems.
  39. 39Roughly chop the coriander/cilantro, ensuring no large leaves or stems.
  40. 40Combine tomatoes, red onion, jalapeño, and coriander/cilantro in a bowl.
  41. 41Combine tomatoes, red onion, jalapeño, and coriander/cilantro in a bowl.
  42. 42Combine tomatoes, red onion, jalapeño, and coriander/cilantro in a bowl.
  43. 43Slice 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.
  44. 44Slice 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.
  45. 45Slice 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.
  46. 46Season the pico de gallo with a little bit of salt and mix well until all ingredients are evenly incorporated.
  47. 47Season the pico de gallo with a little bit of salt and mix well until all ingredients are evenly incorporated.
  48. 48Season the pico de gallo with a little bit of salt and mix well until all ingredients are evenly incorporated.
  49. 49Add 200 grams of natural Greek yogurt into a separate bowl.
  50. 50Add 200 grams of natural Greek yogurt into a separate bowl.
  51. 51Add 200 grams of natural Greek yogurt into a separate bowl.
  52. 52Chop about 5 grams of coriander/cilantro (no large leaves or stems) and add it to the yogurt.
  53. 53Chop about 5 grams of coriander/cilantro (no large leaves or stems) and add it to the yogurt.
  54. 54Chop about 5 grams of coriander/cilantro (no large leaves or stems) and add it to the yogurt.
  55. 55Grate the zest of about half a lime into the yogurt mix.
  56. 56Grate the zest of about half a lime into the yogurt mix.
  57. 57Grate the zest of about half a lime into the yogurt mix.
  58. 58Cut off one-quarter of the lime and squeeze about a teaspoon of fresh lime juice into the yogurt mix.
  59. 59Cut off one-quarter of the lime and squeeze about a teaspoon of fresh lime juice into the yogurt mix.
  60. 60Cut off one-quarter of the lime and squeeze about a teaspoon of fresh lime juice into the yogurt mix.
  61. 61Add your favorite smoked hot sauce (Chipotle Hot Sauce is recommended) to the yogurt mix.
  62. 62Add your favorite smoked hot sauce (Chipotle Hot Sauce is recommended) to the yogurt mix.
  63. 63Add your favorite smoked hot sauce (Chipotle Hot Sauce is recommended) to the yogurt mix.
  64. 64Mix the yogurt sauce thoroughly until everything is combined.
  65. 65Mix the yogurt sauce thoroughly until everything is combined.
  66. 66Mix the yogurt sauce thoroughly until everything is combined.
  67. 67Pour the sauce into a squeezable bottle for easier serving and place it in the fridge.
  68. 68Pour the sauce into a squeezable bottle for easier serving and place it in the fridge.
  69. 69Pour the sauce into a squeezable bottle for easier serving and place it in the fridge.
  70. 70Cook the potatoes in the air fryer at 200°C (390°F) for 18 to 24 minutes, or until soft and fluffy.
  71. 71Cook the potatoes in the air fryer at 200°C (390°F) for 18 to 24 minutes, or until soft and fluffy.
  72. 72Cook the potatoes in the air fryer at 200°C (390°F) for 18 to 24 minutes, or until soft and fluffy.
  73. 73Place a large pan over medium-high heat and add 1 tablespoon of avocado or olive oil.
  74. 74Place a large pan over medium-high heat and add 1 tablespoon of avocado or olive oil.
  75. 75Place a large pan over medium-high heat and add 1 tablespoon of avocado or olive oil.
  76. 76Add the chicken in batches, letting it sit for about 2 minutes to build a crust, then mix it around.
  77. 77Add the chicken in batches, letting it sit for about 2 minutes to build a crust, then mix it around.
  78. 78Add the chicken in batches, letting it sit for about 2 minutes to build a crust, then mix it around.
  79. 79Cook the chicken for a total of 5 to 6 minutes, or until cooked through in the center.
  80. 80Cook the chicken for a total of 5 to 6 minutes, or until cooked through in the center.
  81. 81Cook the chicken for a total of 5 to 6 minutes, or until cooked through in the center.
  82. 82Remove the cooked chicken and place it into a bowl, repeating with any remaining batches, adding 1/2 tablespoon of oil for each new batch.
  83. 83Remove the cooked chicken and place it into a bowl, repeating with any remaining batches, adding 1/2 tablespoon of oil for each new batch.
  84. 84Remove the cooked chicken and place it into a bowl, repeating with any remaining batches, adding 1/2 tablespoon of oil for each new batch.
  85. 85Serve by placing 150g (5.2oz) of potatoes on one side of a container.
  86. 86Serve by placing 150g (5.2oz) of potatoes on one side of a container.
  87. 87Serve by placing 150g (5.2oz) of potatoes on one side of a container.
  88. 88Add 170g (6oz) of chicken to the other side of the container, pouring over any resting juices.
  89. 89Add 170g (6oz) of chicken to the other side of the container, pouring over any resting juices.
  90. 90Add 170g (6oz) of chicken to the other side of the container, pouring over any resting juices.
  91. 91Add about 80g (2.8oz) of pico de gallo per serving.
  92. 92Add about 80g (2.8oz) of pico de gallo per serving.
  93. 93Add about 80g (2.8oz) of pico de gallo per serving.
  94. 94Drizzle 40g (1.4oz) of the prepared sauce over the top.
  95. 95Drizzle 40g (1.4oz) of the prepared sauce over the top.
  96. 96Drizzle 40g (1.4oz) of the prepared sauce over the top.
  97. 97Let the portions cool down for 15 to 20 minutes before placing lids on the containers.
  98. 98Let the portions cool down for 15 to 20 minutes before placing lids on the containers.
  99. 99Let the portions cool down for 15 to 20 minutes before placing lids on the containers.

Ingredients

  • 900 grams Potatoes
  • 900 grams Potatoes
  • 900 grams Potatoes
  • 1 teaspoon Onion powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried oregano
  • 0.25 teaspoon Chili powder or cayenne pepper or chili flakes
  • 0.25 teaspoon Chili powder or cayenne pepper or chili flakes
  • 0.25 teaspoon Chili powder or cayenne pepper or chili flakes
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 20 cracks Cracked black pepper
  • 20 cracks Cracked black pepper
  • 20 cracks Cracked black pepper
  • 1 tablespoon Avocado oil or olive oil
  • 1 tablespoon Avocado oil or olive oil
  • 1 tablespoon Avocado oil or olive oil
  • 900 grams Boneless and skinless chicken breast
  • 900 grams Boneless and skinless chicken breast
  • 900 grams Boneless and skinless chicken breast
  • 220 grams Cherry tomatoes (Baby romas or grape tomatoes)
  • 220 grams Cherry tomatoes (Baby romas or grape tomatoes)
  • 220 grams Cherry tomatoes (Baby romas or grape tomatoes)
  • 1 small Small red onion or white onion
  • 1 small Small red onion or white onion
  • 1 small Small red onion or white onion
  • 1 whole Jalapeño
  • 1 whole Jalapeño
  • 1 whole Jalapeño
  • 5 grams Coriander or cilantro
  • 5 grams Coriander or cilantro
  • 5 grams Coriander or cilantro
  • 1 whole Lime
  • 1 whole Lime
  • 1 whole Lime
  • 200 grams Natural Greek yogurt
  • 200 grams Natural Greek yogurt
  • 200 grams Natural Greek yogurt
  • Chipotle hot sauce (Cholula Chipotle)
  • Chipotle hot sauce (Cholula Chipotle)
  • 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.