Empty My Fridge
FAST TRACK Your Meal Prep in 40 Minutes with This Easy Spiced Chicken Potato Bowl
Ingredients
- Olive oil2 tbsp
- Chicken breast · diced1 kg
- Garlic powder3 ½ tsp
- Smoked paprika4 tsp
- Cumin · ground2 tsp
- Parsley · dried½ tsp
- Oregano · dried½ tsp
- Chili powder
- Hot sauce0.83 cups
- Butter1 tbsp
- Salt
- Black pepper
- Potato · diced1 kg
- Onion powder1 tsp
- Greek yoghurt120 g
- Tomato · diced3
- Onion · diced1
- Serrano pepper · diced1
- Cilantro · roughly chopped10 g
- Lime · juiced1
Instructions
- In a bowl, mix the potatoes with their seasoning.
- Spread the seasoned potatoes on a parchment-lined baking tray and bake at 200°C (390°F) for 22-24 minutes, until golden and cooked. In an air fryer, cook in batches at 200°C (390°F) for 16-18 minutes.
- In the same bowl, add the chicken and its seasoning and mix well.
- Sear the chicken in a pan over medium-high heat with a little spray oil for 5-6 minutes. Add the buffalo sauce and butter, mix to coat the chicken, then set aside.
- Combine the tangy sauce ingredients in a bowl and refrigerate until serving. Transfer to a squeeze bottle if you have one.
- Mix the pico de gallo ingredients in a bowl, season with salt and pepper, and store in five separate containers.
- Divide the potatoes, chicken and pico de gallo among five 750 ml meal prep containers, placing potatoes on one side, chicken in the middle and pico de gallo on the other. Top with the tangy sauce.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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OnionTomatoPotatoYoghurtChicken breastLimeGreek yoghurt
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