FAST TRACK Your Meal Prep In Less Than 1 HOUR | High Protein Taco Chicken Potato Bowl

Ingredients

• 900 g allrounder potatoes, washed and diced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 to 1/2 tsp chili powder or cayenne pepper or chili flakes
• salt
• cracked black pepper
• 1 tbsp avocado or olive oil
• 900 g boneless skinless chicken breast, sliced into strips and diced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 pinch chili flakes
• salt
• cracked black pepper
• 1 tbsp avocado oil or olive oil
• 220 g cherry tomatoes, diced
• 1 small red onion or white onion, diced
• 1 jalapeno, diced
• 5 g coriander or cilantro, roughly chopped
• 1 lime, juiced
• salt
• cracked black pepper
• 200 g natural Greek yogurt
• 5 g coriander or cilantro, chopped
• 1/2 lime zest
• 1 tsp lime juice
• Cholula Chipotle sauce or similar smoky sauce
• 1 tsp avocado oil or olive oil

Steps

1. 1Step 1: Wash and dice the potatoes into large, consistent pieces.
2. 2Step 2: In a bowl, combine the potatoes with onion powder, garlic powder, smoked paprika, ground cumin, dried oregano, chili powder, salt, black pepper, and 1 tablespoon of oil. Mix well to coat.
3. 3Step 3: Place the seasoned potatoes in an air fryer and set to 200°C (390°F) for 18-24 minutes, or until soft. (Alternatively, use an oven.)
4. 4Step 4: Dice the chicken breast into large, consistent pieces.
5. 5Step 5: In the same bowl used for the potatoes, combine the chicken with the same spices (1 teaspoon each of onion powder, garlic powder, smoked paprika, ground cumin, dried oregano), a pinch of chili flakes, salt, black pepper, and 1 tablespoon of oil. Mix to coat and set aside.
6. 6Step 6: Dice the cherry tomatoes into small pieces. Optionally remove the pulp to reduce wateriness.
7. 7Step 7: Dice the red onion into small pieces, similar in size to the tomatoes.
8. 8Step 8: Dice the jalapeno into small pieces, leaving seeds and pith if desired.
9. 9Step 9: Roughly chop the coriander, ensuring no large leaves or stems.
10. 10Step 10: In a bowl, combine the tomatoes, onion, jalapeno, coriander, and the juice of one lime. Season with salt and optional black pepper. Mix well and refrigerate until serving.
11. 11Step 11: For the sauce, in a bowl combine the Greek yogurt, chopped coriander, lime zest, lime juice, and Cholula Chipotle sauce. Mix until well combined. Refrigerate until serving.
12. 12Step 12: Heat a large pan over medium-high heat and add 1 teaspoon of avocado or olive oil.
13. 13Step 13: Cook the chicken in batches, letting it sit for about 2 minutes to build a crust, then stirring. Cook for 5-6 minutes total, or until cooked through. Remove to a bowl and repeat with remaining batches, adding about 1/2 tablespoon of oil for each subsequent batch.
14. 14Step 14: Once the potatoes are cooked, portion them into containers: 150g per serving.
15. 15Step 15: Portion the chicken into containers: 170g per serving, and pour over any resting juices.
16. 16Step 16: Add about 80g of pico de gallo per serving.
17. 17Step 17: Drizzle about 40g of the yogurt sauce over each serving.
18. 18Step 18: Let the bowls cool for 15-20 minutes before covering with lids.
19. 19Step 19: Store in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the microwave for about 3 minutes, stirring occasionally. Serve the pico de gallo and sauce separately if reheating.