High Protein Taco Chicken Potato Bowl

Ingredients

• 900 g allrounder potatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder — or cayenne pepper or chili flakes, to taste
• 20 cracks black pepper
• 1 tbsp avocado oil
• 900 g boneless skinless chicken breast
• 220 g cherry tomatoes
• 1 small red onion
• 1 small jalapeno — optional, to taste
• 5 g coriander (cilantro) — optional, to taste
• 1 lime juice
• 200 g natural Greek yogurt
• 5 g coriander (cilantro)
• ½ lime zest
• 1 tsp lime juice
• 1 tbsp smoky sauce (e.g., Cholula Chipotle)

Steps

1. 1

   Wash the potatoes and slice them in half lengthwise, then into quarters and dice into large pieces.

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2. 2

   In a bowl, combine the diced potatoes with onion powder, garlic powder, smoked paprika, ground cumin, dried oregano, chili powder, salt, black pepper, and avocado oil. Mix well to coat the potatoes evenly.

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3. 3

   Place the seasoned potatoes in an air fryer or oven and set to cook at 200°C (390°F) for 18-24 minutes until soft.

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4. 4

   Slice the chicken breast into strips lengthwise and then dice into large pieces.

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5. 5

   In the same bowl used for the potatoes, combine the chicken with the same spices used for the potatoes, plus additional salt and black pepper to taste, and avocado oil. Mix to coat the chicken evenly and set aside.

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6. 6

   For the pico de gallo, dice the cherry tomatoes and add to a bowl.

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7. 7

   Dice the red onion and add to the tomatoes.

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8. 8

   If using, remove the stem from the jalapeno, slice it in half, and dice it into small pieces. Add to the bowl.

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9. 9

   Chop the coriander (cilantro) and add it to the mixture.

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10. 10

    Squeeze the juice of one lime into the bowl, season with salt, and mix well. Refrigerate until ready to serve.

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11. 11

    For the smoky coriander lime sauce, combine Greek yogurt, chopped coriander, lime zest, lime juice, and smoky sauce in a bowl. Mix well and refrigerate until ready to serve.

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12. 12

    In a large pan over medium-high heat, add avocado oil and the chicken. Cook in batches if necessary to avoid overcrowding the pan, searing for about 2 minutes on each side until cooked through (about 5-6 minutes total).

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13. 13

    Once cooked, remove the chicken from the pan and repeat with any remaining batches.

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14. 14

    To serve, portion out 150g of potatoes and 170g of chicken into containers, add about 80g of pico de gallo, and drizzle with 40g of the smoky sauce.

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