# Spiced Chicken Potato Bowls

This spiced chicken potato bowl recipe is packed with protein, tender seasoned chicken, and roasted potatoes, perfect for meal prep or a quick, healthy dinner.

- Servings: 5 servings
- Total time: 6 min
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Wash and dice 1 kg of all-rounder potatoes into large pieces.
2. Place 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.
3. Add 1 tablespoon of olive oil and mix until everything is completely coated.
4. Tip 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.
5. Dice 3 Roma tomatoes into small pieces.
6. Dice 1 red onion into small to medium-sized pieces.
7. Dice 1 jalapeño into small to medium-sized pieces.
8. Roughly chop 10 grams of coriander into small to medium-sized pieces.
9. Juice 1 lime and add to the diced tomatoes, onion, jalapeño, and coriander.
10. Add salt and cracked black pepper to taste and mix everything together.
11. Trim 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.
12. Add 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.
13. Add 1 tablespoon of olive oil and mix with clean hands until the chicken changes color.
14. Place a large high-rimmed pan over medium-high heat and add a touch of spray oil or 2 teaspoons of olive oil.
15. Add half of the chicken to the pan and cook for about a minute to build a golden crust.
16. Cook the chicken for 5–7 minutes until cooked through, then remove and set aside.
17. Repeat the process with the remaining chicken.
18. Add 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.
19. Mix and cook for 1 minute until a nice glaze is achieved.
20. Add 1/5 of the potatoes to one side of the containers, 1/5 of the chicken to the middle, and any remaining pan juices.
21. Add 1/5 of the pico de gallo next to the chicken.
22. Finish with a tangy sauce.
23. Let the bowls cool for 15–20 minutes, then add lids and store.

## Equipment

- knife
- bowl
- baking tray
- parchment paper
- oven or air fryer
- high rimmed pan
- stove top
- whisk
- squeeze bottle

## Source

- Original video: https://www.youtube.com/watch?v=SGJEkLIuzIE
- Recipe page: https://www.cliprecipe.com/recipe/f7639cc5-4a02-4796-b1f4-031632195286
- Extracted: 2025-01-07

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