Chicken Potato Bowls Meal Prep
Buffalo-style chicken and spiced roasted potatoes, topped with fresh pico de gallo and a tangy hot sauce yogurt drizzle. A bold, no-fuss bowl built for the week ahead.
The chicken gets tossed in Frank’s hot sauce and butter straight after searing, the classic buffalo combination, while the potatoes get their own spice blend and go golden in the oven or air fryer. Keep the pico de gallo in its own container and add it fresh when you’re ready to eat.
Store the chicken, potatoes, and sauce in the fridge in separate containers, and keep the pico de gallo portioned out on its own so it stays fresh and crisp until you’re ready to eat.
Chicken Potato Bowls Meal Prep
CHICKEN · DINNER · EASY
Buffalo flavour, built for meal prep
Tossing the seared chicken in Frank's hot sauce and butter gives it that classic buffalo tang, without needing a deep fryer or a long marinade.
The potatoes get their own spice blend and roast up golden alongside, so every bite of the bowl has something going on, not just the chicken carrying all the flavour.
Fresh pico de gallo and a tangy yogurt sauce finish it off, kept separate and added right before eating so everything stays crisp and bright.
Chicken Potato Bowls Meal Prep
Ingredients
Chicken & Seasoning
- 1 Tbsp (20ml) - Olive Oil
- 1kg (2.2lb) - Chicken Breast, Diced
- 2 ½ tsp (10g) - Garlic Powder
- 2 tsp (8g) - Smoked Paprika
- 1 tsp (4g) - Ground Cumin
- ½ tsp (0.2g) - Dried Parsley
- ½ tsp (0.2g) - Dried Oregano
- Pinch Chilli Powder (Optional)
- ½ Cup (125ml) - Franks Hot Sauce
- 1 Tbsp (14g) - Unsalted Butter
- Salt & Pepper
Spiced Potatoes -
- 3 tsp (15ml) - Olive Oil
- 1kg 2.2lb) - All Rounder Potatoes, Diced
- 2 tsp (8g) - Smoked Paprika
- 1 tsp (4g) - Onion Powder
- 1 tsp (4g) - Garlic Powder
- 1 tsp (4g) - Ground Cumin
- Salt & Pepper
Tangy Sauce -
- 120g (4.2oz) - Greek Yogurt
- ⅓ Cup (80ml) Franks Hot Sauce
- Salt & Pepper
Pico De Gallo
- 3 - Roma Tomatoes, Diced
- 1 - Red or White Onion, Diced
- 1 - Jalapeno or Serrano Pepper, Diced
- 10g (0.3oz) - Coriander (Cilantro), Roughly Chopped
- 1 - Lime, Juiced
- Salt & Pepper
Method
- In a bowl, add the potatoes and seasoning and mix to combine.
- Place the seasoned potatoes onto a baking tray lined with parchment paper and bake at 200℃ - 390℉ for 22-24 minutes or until golden and cooked. To cook in an air fryer, cook in batches at 200℃ - 390℉ for 16-18 minutes, in batches.
- Using the potato bowl, add the chicken and seasoning and mix well to combine.
- Place a pan over medium-high, add a touch of spray oil, and sear the chicken for 5-6 minutes. Add buffalo sauce and butter and mix to combine and coat the chicken. Remove and set aside.
- Combine all the ingredients for the tangy sauce in a bowl and store in the fridge until ready to serve. If you have a squeeze bottle, add the sauce to that.
- Mix all of the pico de gallo ingredients together in a bowl and season with salt and pepper. Store in five separate containers.
- In 5 x 750ml meal prep containers, add potatoes on one side, chicken in the middle and pico de gallo on the other. Top with the tangy sauce. Dig in.
Can I make this milder?⌄
Yes, cut back on the Frank's hot sauce in both the chicken and the tangy sauce, and leave the jalapeño seeds out of the pico de gallo for a much gentler heat level.
Can I cook the potatoes in the air fryer instead of the oven?⌄
Yes, cook them in batches at 200°C (390°F) for 16-18 minutes, until golden. Same great crisp, just a bit faster than the oven.
Why keep the pico de gallo in its own container?⌄
Tomato and onion release liquid as they sit, and warm chicken and potatoes will speed that up. Keeping it separate and adding it fresh keeps it crisp instead of watery.
Can I use chicken thighs instead of breast?⌄
Yes, thighs work well and stay a little juicier. Either way, cook the chicken through to 74°C (165°F) before tossing it in the hot sauce and butter.
