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Are you looking for a delicious and protein-packed meal that’s a breeze to prepare? Look no further! These Chicken Taco Potato Bowls are not only bursting with flavor but also simple enough to whip up as part of your weekly meal prep routine. With just 438 calories and 46 grams of protein per serving, this hearty dish combines juicy, seasoned chicken with perfectly fluffy potatoes, topped off with a zesty pico de gallo and a creamy smoky cilantro lime sauce. Whether you’re using an air fryer or oven, this recipe is designed to save time without compromising on taste. So, let’s dive into making these irresistible bowls, ensuring you have a satisfying, healthy meal ready to enjoy any day of the week!
Potato Preparation
To create these mouthwatering Chicken Taco Potato Bowls, you’ll begin by prepping the star of the show: the potatoes. With their crispy exterior and fluffy interior, these are not your ordinary spuds.
You’ll need 900 grams or 1.9 pounds of all-rounder potatoes—no need to peel them, saving you plenty of time. Simply give them a good wash. Slice them lengthways in half, lay each half flat, and proceed to cut them into quarters, then into large chunks. Consistency is key here to ensure even cooking.
Next, toss these potato chunks into a bowl and season with:
- 1 teaspoon each of onion powder, garlic powder, smoked paprika, ground cumin, and dried oregano
- ¼ to ½ teaspoon of chili powder, cayenne pepper, or chili flakes, depending on your heat preference
- Salt and cracked black pepper to taste (approximately 20 cracks)
Coat these seasoned potatoes with a tablespoon of avocado or olive oil. Use your hands or a spoon to mix everything together thoroughly, ensuring each piece is covered uniformly in those delicious spices. If you have an air fryer, set it up for later; otherwise, baking instructions are available through a provided link.
Chicken Preparation
For the chicken, take 900 grams or 1.9 pounds of boneless, skinless chicken breasts. Slice them lengthways into strips, then rotate and slice again into uniformly sized chunks. The goal is to mimic the consistency of the potatoes for synchronized cooking.
Using the same bowl from the potatoes, add the chicken. Season with the same spice mix used earlier. Add another tablespoon of avocado or olive oil, and mix everything until the chicken is well-coated. Set aside for the time being.
Pico de Gallo
For a fresh and zesty topping, prepare a quick pico de gallo. Start with 220 grams or 7.7 ounces of cherry or grape tomatoes. Dice these into small pieces, removing the pulp if a thicker consistency is desired.
Gather:
- 1 small red or white onion, finely diced
- 1 jalapeño, finely diced (optional, remove seeds for less heat)
- 5 grams or 0.2 ounces of coriander or cilantro, roughly chopped
- Juice from one lime, start with a smaller amount and adjust to taste
Season with a pinch of salt and cracked black pepper. Mix thoroughly, ensuring the lime juice coats everything. Place this in the fridge until ready to serve.
Smoky Cilantro Lime Sauce (Optional)
Create a creamy, tangy sauce by combining:
- 200 grams or 7.05 ounces of natural Greek yogurt
- 5 grams or 0.2 ounces of coriander or cilantro, chopped
- Zest from half a lime and juice from ¼ of a lime
- A generous squeeze of your favorite smoky sauce, such as Cholula Chipotle
Mix well and refrigerate. Consider placing it in a squeeze bottle for convenient drizzling later.
Cooking the Potatoes and Chicken
Set your air fryer to 200°C or 390°F and cook the potatoes for 18-24 minutes, checking for softness.
For the chicken, heat a large pan over medium-high heat. Add a teaspoon of oil and lay the chicken pieces in a single layer. Allow them to sear undisturbed for about 2 minutes to develop a nice crust, then stir and continue cooking for 5-6 minutes until done. If needed, cook in batches to avoid steaming the chicken.
Assembling the Bowls
To serve:
- Place 150 grams or 5.2 ounces of cooked potatoes on one side of your container.
- Add 170 grams or 6 ounces of the cooked chicken on the opposite side.
- Spoon approximately 80 grams or 2.8 ounces of pico de gallo over the chicken.
- Drizzle 40 grams or 1.4 ounces of the smoky cilantro lime sauce on top.
This yields a balanced, flavor-packed meal with crispy, spiced potatoes, juicy chicken, fresh pico de gallo, and a creamy sauce to tie it all together.
Storing and Reheating
Once assembled, allow the bowls to cool for 15-20 minutes before sealing with lids. They will keep fresh for up to four days in the fridge and up to three months in the freezer.
For reheating, microwaving for about three minutes, stirring occasionally, works best, preserving the moisture and flavors. The pico de gallo and yogurt sauce can be added fresh upon serving to maintain their vibrant taste.
Each bite of this dish is an explosion of textures and tastes—juicy, well-seasoned chicken meets fluffy, spiced potatoes, with the pico de gallo and sauce adding freshness and tang. It’s an all-in-one meal that’s sure to satisfy. Enjoy the convenience of meal prep without sacrificing flavor. Dive in and savor each delicious bite!
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