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Chicken Taco Potato Bowls Meal Prep

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5 from 2 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 438kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
Cook the potatoes in a single layer in the air fryer, in batches if your basket is small — overcrowding steams them instead of crisping them, and that's the difference between soft and golden.
Season the chicken and potatoes with the same spice mix but keep them in separate bowls until they hit their own cooking method — mixing them too early makes it harder to get an even sear on the chicken.
Make the pico de gallo last, right before serving or portioning — tomato and onion release liquid the longer they sit, and it'll water down the bowl if made too far ahead.
Storage & Reheating
Refrigerate the chicken, potatoes, and sauce for up to 4 days, or freeze the chicken and potatoes (without the sauce or pico) for up to 3 months, in airtight containers.
Keep the pico de gallo and smoky coriander lime sauce separate and add them fresh at serving or after reheating — the pico especially will go watery and lose its crunch if stored against the warm components.
To reheat, microwave the chicken and potatoes for 2–3 minutes until hot, or warm in a pan to re-crisp the potatoes. Add the sauce and pico fresh. Thaw frozen portions in the fridge overnight before reheating.
Serving 440gCalories 438kcalCarbohydrates 24gProtein 46gFat 15gSaturated Fat 4gPolyunsaturated Fat 2gMonounsaturated Fat 5gCholesterol 132mgSodium 161mgPotassium 789mgFiber 2gSugar 4gVitamin A 3300IUVitamin C 17.2mgCalcium 710mgIron 1.5mg