Chicken Taco Potato Bowls Meal Prep
Seasoned chicken and crispy potatoes topped with fresh pico de gallo and a smoky coriander lime sauce. All the flavour of a taco bowl, built for meal prepping through the week.
Cook the potatoes in a single layer in the air fryer, in batches if you need to, overcrowding steams them instead of crisping them up. The chicken and potatoes share the same spice mix but stay in separate bowls until they hit their own cooking method too, mixing them too early makes it harder to get an even sear on the chicken.
The chicken, potatoes and sauce keep in the fridge for 4 days, and the chicken and potatoes freeze well on their own for up to 3 months. Keep the pico and sauce separate and add them fresh, the pico especially goes watery fast against warm components.
Chicken Taco Potato Bowls Meal Prep
CHICKEN · DINNER · MEDIUM
Taco night, built for the week ahead
Cooking the potatoes in a single layer in the air fryer, not piled up, gets them golden and crispy instead of soft and steamed.
The chicken and potatoes share one spice mix but cook separately, so the chicken gets a proper sear instead of getting in its own way in a crowded, mixed pan.
Pico de gallo made right before serving keeps its crunch. Tomato and onion release liquid the longer they sit, so making it last, not ahead of time, keeps the whole bowl from turning watery.
Chicken Taco Potato Bowls Meal Prep
Ingredients
Chicken & Taco Seasoning
- 15 ml Avocado or Olive Oil
- 900 g Chicken Breast Sliced or Diced
- 4 g Smoked Paprika
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Ground Cumin
- 2 g Dried Oregano
- 0.2 g Chilli Powder or Cayenne Pepper
- Salt & Pepper
Seasoned Potatoes
- 15 ml Avocado or Olive Oil
- 900 g All Rounder Potatoes Diced
- 4 g Smoked Paprika
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Ground Cumin
- 2 g Dried Oregano
- 0.2 g Chilli Powder or Cayenne Pepper
- Salt & Pepper
Smoky Coriander Lime Sauce
- 200 g Greek Yogurt
- 4 g Smoked Paprika
- 10 ml Chipotle Sauce
- 1 Lime Zest & Juice
- 5 g Coriander (Cilantro) Chopped
- Salt & Pepper
Pico De Gallo
- 3 Roma Tomatoes Diced
- 1 Red or White Onion Diced
- 1 Jalapeño or Serrano Pepper Diced
- 10 g Coriander (Cilantro) Chopped
- 1 Lime Juiced
- Salt & Pepper
Method
- Add the potatoes and seasoning (including the oil) to a bowl and mix to combine. Place in an air fryer and cook in batches at 200°C (390°F) for 16–18 minutes, or until golden and cooked through in the centre.
- In a separate bowl, add the chicken and taco seasoning and mix to combine. Place a pan over medium-high heat, add the oil, and sear the chicken for 3–4 minutes, or until the internal temperature reaches 74°C (165°F). Do this in batches if needed.
- Mix all of the smoky coriander lime sauce ingredients together. Season to taste and store in the fridge until ready to serve.
- Add the pico de gallo ingredients to a bowl and mix well. Season to taste and store in the fridge until ready to serve.
- To serve, place the potatoes on one side of 5 meal prep containers, the chicken in the middle, and the pico de gallo on the other. Drizzle over the smoky coriander lime sauce. Dig in.
- It's best to serve the pico separately and add it at the end or when reheated.
Why keep the chicken and potatoes seasoned the same but cooked separately?⌄
Mixing them together too early makes it harder to get an even sear on the chicken. Same seasoning, separate pans, gets both components properly cooked.
Why does the pico de gallo need to be made last?⌄
Tomato and onion release liquid the longer they sit. Making it right before serving, or portioning it, keeps it crunchy instead of watering down the whole bowl.
How spicy is this dish?⌄
Mild to medium, the chipotle sauce and jalapeño bring warmth without being overwhelming. Leave the jalapeño seeds in for more kick, or skip the pepper entirely for a milder bowl.
Can I bake the potatoes instead of air frying them?⌄
Yes, spread them in a single layer on a lined tray and bake at 200°C (390°F) for around 25-30 minutes, until golden and cooked through, tossing halfway.
