Directions
- 1Wash and dice 1 kg of all-rounder potatoes into large pieces.
- 2Place the potatoes in a bowl and add 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon each of onion and garlic powder, salt and 50 cracks of cracked black pepper.
- 3Add 1 tablespoon of olive oil and mix until everything is completely coated.
- 4Tip the potatoes onto a baking tray lined with parchment paper, spread them out, and bake or air fry at 200°C (390°F) for 25–30 minutes until soft and golden.
- 5Dice 3 Roma tomatoes into small pieces.
- 6Dice 1 red onion into small to medium-sized pieces.
- 7Dice 1 jalapeño into small to medium-sized pieces.
- 8Roughly chop 10 grams of coriander into small to medium-sized pieces.
- 9Juice 1 lime and add to the diced tomatoes, onion, jalapeño, and coriander.
- 10Add salt and cracked black pepper to taste and mix everything together.
- 11Trim excess fat and tissue from 1 kg of boneless, skinless chicken breasts, slice into thin strips lengthwise, rotate, and then dice into small to medium pieces.
- 12Add 2 teaspoons of smoked paprika, 2.5 teaspoons of garlic powder, 1 teaspoon of ground cumin, a pinch of chili flakes, 0.5 teaspoon each of dried oregano and dried parsley, salt, and 20 cracks of cracked black pepper to the chicken.
- 13Add 1 tablespoon of olive oil and mix with clean hands until the chicken changes color.
- 14Place a large high-rimmed pan over medium-high heat and add a touch of spray oil or 2 teaspoons of olive oil.
- 15Add half of the chicken to the pan and cook for about a minute to build a golden crust.
- 16Cook the chicken for 5–7 minutes until cooked through, then remove and set aside.
- 17Repeat the process with the remaining chicken.
- 18Add the chicken back to the pan along with any resting juices, 125 milliliters of Frank’s hot sauce or any sauce of your choice, and 1 tablespoon of unsalted butter.
- 19Mix and cook for 1 minute until a nice glaze is achieved.
- 20Add 1/5 of the potatoes to one side of the containers, 1/5 of the chicken to the middle, and any remaining pan juices.
- 21Add 1/5 of the pico de gallo next to the chicken.
- 22Finish with a tangy sauce.
- 23Let the bowls cool for 15–20 minutes, then add lids and store.
Ingredients
- 1 kg all-rounder potato
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 6 salt
- 50 cracks cracked black pepper
- 1 tablespoon olive oil
- 3 Roma tomatoes
- 1 red onion
- 1 jalapeño
- 10 grams coriander
- 1 lime
- 1 kg boneless and skinless chicken breast
- 2 teaspoons smoked paprika
- 2.5 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 pinch chili flakes
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried parsley
- 6 salt
- 20 cracks cracked black pepper
- 1 tablespoon olive oil
- 120 grams natural Greek yogurt
- 80 milliliters Frank's hot sauce
- 14 grams unsalted butter
Equipment
knifebowlbaking trayparchment paperoven or air fryerhigh rimmed panstove topwhisksqueeze bottle
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