High-Protein Taco Chicken Potato Bowls: Quick & Easy
High-protein taco chicken potato bowls are the perfect meal prep solution! Packed with seasoned chicken, roasted potatoes, and fresh toppings, they’re flavourful, nutritious, and easy to make ahead for the week.
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.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Oven Cooking Instructions
Preheat Oven
Set your oven to 200°C (400°F).
Prepare Potatoes
Prepare the potatoes as per the above recipe and place on a baking tray lined with parchment paper.
Cook Potatoes
Roast potatoes in the oven for 25-30 minutes, flipping halfway through, until golden and soft
Taco Chicken Potato Bowls Storage Instructions
Refrigerator
Store the chicken and potatoes in airtight containers for up to 4 days. It’s best to serve the pico de gallo and smoky coriander lime sauce separately and add them fresh. The pico and sauce will last up to a week in the fridge.
Freezer
Freeze the cooked chicken and potatoes in freezer-safe containers for up to 4 months. Thaw in the fridge overnight before reheating. Frozen pico de gallo or the smoky coriander lime sauce is not recommended.
Taco Chicken Potato Bowls Reheating Instructions
Heat the chicken and potatoes in the microwave in 1 minute bursts for about 3 minutes or until hot. Assemble with fresh toppings just before eating.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
Hi Chef Owen,
Been having this and seeing results whilst still loving the flavour and seasonings of this recipe!
I have got to the point now though that I no longer can stomach chicken breast and would like to substitute chicken thighs for this recipe, was wondering what tool you use to calculate the nutritional facts for your/ this recipe? As now I am wanting to change to chicken thighs, no doubt the fat and protein macros and calories will change.
The seasonings and flavour is too good to be changed but I’ve gone tired of chicken breast, keep up the great work!
Hey Tai, I use cronometer to calculate.
This is really good
Thank you
Very Nice!
Thank you