Chicken Taco Potato Bowls

From a YouTube video Watch the original

Ingredients

• 900 grams (1.9 lb) allrounder potatoes
• 900 grams (1.9 lb) boneless, skinless chicken breast
• 220 grams (7.7 oz) cherry tomatoes
• 1 small red or white onion
• 1 jalapeno
• 5 grams (0.2 oz) coriander/cilantro
• 1 lime
• 200 grams (7.05 oz) natural Greek yogurt
• Smoky sauce (e.g., Cholula Chipotle)
• Spices: onion powder, garlic powder, smoked paprika, ground cumin, dried oregano, chili flakes, salt, black pepper
• Avocado or olive oil

Instructions

1. Prep the potatoes: Wash and dice potatoes, coat with spices and oil, then air fry or bake until soft.
2. Prep the chicken: Slice and dice chicken, season with spices and oil, cook in a pan until done.
3. Make Pico Deo: Dice tomatoes, onion, jalapeno, and coriander, mix with lime juice and salt.
4. Prepare Smoky Coriander Lime Sauce: Mix Greek yogurt with coriander, lime zest, lime juice, and smoky sauce.
5. Assemble the bowls: Place potatoes and chicken in containers, add Pico Deo, drizzle with sauce.
6. Store and reheat: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the microwave for about 3 minutes.
7. Enjoy your delicious and easy-to-make Chicken Taco Potato Bowls!

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