# Chicken Taco Potato Bowls

These chicken taco potato bowls are incredibly easy to make, packed with flavor, and perfect for meal prep.

- Servings: 5 servings
- Total time: 45 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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)

## Instructions

1. Wash and dice potatoes into large, consistent pieces.
2. Add 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.
3. Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
4. Mix everything together until the potatoes are fully coated in the herbs and spices.
5. Place the seasoned potatoes into an air fryer (or oven).
6. Dice chicken breast into large, consistent pieces.
7. Add 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.
8. Season to taste with salt and cracked black pepper, then add 1 tablespoon of avocado or olive oil.
9. Mix everything until the chicken is well coated and set aside.
10. Dice cherry tomatoes into small pieces, optionally removing the pulp.
11. Dice the red onion into small pieces, matching the size of the tomatoes.
12. Chop the jalapeño into small pieces, optionally removing seeds and pith.
13. Roughly chop the coriander/cilantro, ensuring no large leaves or stems.
14. Combine tomatoes, red onion, jalapeño, and coriander/cilantro in a bowl.
15. Slice 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.
16. Season the pico de gallo with a little bit of salt and mix well until all ingredients are evenly incorporated.
17. Add 200 grams of natural Greek yogurt into a separate bowl.
18. Chop about 5 grams of coriander/cilantro (no large leaves or stems) and add it to the yogurt.
19. Grate the zest of about half a lime into the yogurt mix.
20. Cut off one-quarter of the lime and squeeze about a teaspoon of fresh lime juice into the yogurt mix.
21. Add your favorite smoked hot sauce (Chipotle Hot Sauce is recommended) to the yogurt mix.
22. Mix the yogurt sauce thoroughly until everything is combined.
23. Pour the sauce into a squeezable bottle for easier serving and place it in the fridge.
24. Cook the potatoes in the air fryer at 200°C (390°F) for 18 to 24 minutes, or until soft and fluffy.
25. Place a large pan over medium-high heat and add 1 tablespoon of avocado or olive oil.
26. Add the chicken in batches, letting it sit for about 2 minutes to build a crust, then mix it around.
27. Cook the chicken for a total of 5 to 6 minutes, or until cooked through in the center.
28. Remove the cooked chicken and place it into a bowl, repeating with any remaining batches, adding 1/2 tablespoon of oil for each new batch.
29. Serve by placing 150g (5.2oz) of potatoes on one side of a container.
30. Add 170g (6oz) of chicken to the other side of the container, pouring over any resting juices.
31. Add about 80g (2.8oz) of pico de gallo per serving.
32. Drizzle 40g (1.4oz) of the prepared sauce over the top.
33. Let the portions cool down for 15 to 20 minutes before placing lids on the containers.

## Equipment

- Air fryer
- Mixing bowls
- Knives
- Cutting board
- Pan
- Spatula
- Tongs
- Squeezy bottle
- Meal 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.

## Source

- Original video: https://www.youtube.com/watch?v=dQqM7mHYXxY&list=PLm4CTm39B2cXn_yHEteBw8EhJres9JJfq&index=125
- Recipe page: https://www.cliprecipe.com/recipe/a89d6417-c324-4a36-8e51-e623873a4bfc
- Extracted: 2025-08-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt