Cooked - Chicken Taco Bowl

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Chicken Taco Bowl

1.0

180 g chicken breast, bite-size

1 tsp cooking spray (or 1 tsp olive oil)

½ tsp smoked paprika

¼ tsp onion powder

¼ tsp black pepper

⅛ tsp salt

2 tsp hot sauce (Buffalo-style)

½ tsp honey

220 g potatoes, 2 cm cubes

1 tsp cooking spray

½ tsp chili powder

¼ tsp ground cumin

¼ tsp dried oregano

⅛-¼ tsp salt

80 g tomato, small dice

40 g cucumber, small dice

20 g red onion, finely diced

1 tsp lime juice

⅛ tsp salt

1 tbsp chopped cilantro

40 g fat-free Greek yogurt

1 ½ tsp hot sauce

Toss potatoes with chili powder, cumin, oregano, salt and spray. Air-fry at 200°C for 14-18 minutes (shake once) until crisp or roast at 220°C for 20-25 minutes.
Coat chicken with spray/oil and the seasoning (paprika, onion powder, pepper, salt).
Air-fry chicken at 190°C for 12-14 minutes (shake once) or sear in a hot non-stick pan 5-6 minutes, flip and cook to 74°C. Toss hot chicken with hot sauce and honey so it coats and shines.
Mix tomato, cucumber, red onion, lime, salt, cilantro. Whisk yogurt, hot sauce, (mayo), lemon/lime, salt; thin with a little water to a pourable consistency.
Bowl with crispy potatoes → buffalo chicken → spoon of salad. Stripe the sauce over the chicken. Cool 15-20 minutes, then refrigerate up to 3 days.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 27 weeks ago

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