Fast Track Your Meal Prep In Less Than 1 Hour

Name: Fast Track Your Meal Prep In Less Than 1 Hour
Total time: 60 min
Ingredients: 30 ml Olive oil; 900 g Chicken breast; 8 g Smoked paprika; 4 g Onion powder; 4 g Garlic powder; 4 g Cumin, ground; 2 g Orégano, dried; 0,2 g Chilli Powder or Cayenne Pepper; Salt; Black pepper; 900 g Potato; 200 g Greek yoghurt; 10 ml Pimenta chipotle; 2 Lime; 15 g Cilantro; 3 Tomate; 1 Onion; 1 Pimenta serrano

Por Chef Jack Ovens · 60 min

Ingredientes

Olive oil30 ml
Chicken breast900 g
Smoked paprika8 g
Onion powder4 g
Garlic powder4 g
Cumin · ground4 g
Orégano · dried2 g
Chilli Powder or Cayenne Pepper0,2 g
Salt
Black pepper
Potato900 g
Greek yoghurt200 g
Pimenta chipotle10 ml
Lime2
Cilantro15 g
Tomate3
Onion1
Pimenta serrano1

Modo de preparo

Toss the diced potatoes with their seasoning and oil. Air fry in batches at 200°C (390°F) for 16 to 18 minutes, until golden and cooked through in the centre.
In a bowl, toss the chicken with the taco seasoning. Heat oil in a pan over medium-high heat and sear the chicken 3 to 4 minutes, in batches if needed, until the internal temperature reaches 74°C (165°F).
Mix the smoky coriander lime sauce ingredients together, season to taste, and refrigerate until serving.
Mix the pico de gallo ingredients in a bowl, season to taste, and refrigerate until serving.
Divide the potatoes into one side of 5 meal prep containers, the chicken in the middle, and the pico de gallo on the other side. Drizzle with the sauce.
Serve the pico separately, or add it at the end or when reheating.

Resumido do vídeo de Chef Jack Ovens. Assista para ver os detalhes.

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