Taco Chicken Potato Bowls

June 12, 2026

Tiago Valverde

3 min read

Adapted from Chef Jack Ovens' taco chicken potato bowls as a practical high-protein meal-prep dinner.

Ingredients (Chicken)

1 tbsp avocado oil or olive oil
900 g chicken breast, diced or thinly sliced
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp chili powder or cayenne pepper
Salt and black pepper, to taste

Ingredients (Potatoes)

1 tbsp avocado oil or olive oil
900 g all-purpose potatoes, large diced
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp chili powder or cayenne pepper
Salt and black pepper, to taste

Ingredients (Smoky Yogurt Lime Sauce)

200 g Greek yogurt
1 tsp smoked paprika
2 tsp chipotle sauce
1 small lime, zested and juiced
5 g cilantro, chopped
Salt and black pepper, to taste

Ingredients (Pico de Gallo)

3 Roma tomatoes, diced
1 red or white onion, diced
1 jalapeño or serrano pepper, diced
10 g cilantro, roughly chopped
1 lime, juiced
Salt and black pepper, to taste

Tools Needed

Cutting board
Sharp knife
Mixing bowls
Measuring spoons
Air fryer
Large skillet
Spatula or tongs
Meal-prep containers

Instructions

Dice the potatoes and toss them in a mixing bowl with oil, smoked paprika, onion powder, garlic powder, cumin, oregano, chili powder, salt, and black pepper.

Cook the seasoned potatoes in an air fryer at 200°C / 390°F for 18–24 minutes, shaking or turning as needed, until golden and tender in the centre.

Toss the chicken breast with oil and the same taco seasoning mix: smoked paprika, onion powder, garlic powder, cumin, oregano, chili powder, salt, and black pepper.

Heat a large skillet over medium-high heat. Sear the chicken for 3–4 minutes, working in batches if needed, until browned and cooked through.

In a clean mixing bowl, stir together the Greek yogurt, smoked paprika, chipotle sauce, lime zest, lime juice, cilantro, salt, and black pepper. Refrigerate until serving.

Mix the tomatoes, onion, jalapeño or serrano pepper, cilantro, lime juice, salt, and black pepper to make the pico de gallo.

Build each bowl with potatoes, taco chicken, and pico de gallo. Drizzle with the smoky yogurt lime sauce when serving.

For meal prep, pack the pico de gallo and sauce separately so the potatoes and chicken reheat cleanly.

Notes

The potatoes can be air-fried in batches if the basket is crowded.
Keep the sauce and pico cold until serving or add them after reheating.
Use chicken thighs instead of breast if you want a juicier bowl.
Adjust the chili powder, cayenne, jalapeño, or serrano based on the heat level you want.

Time

Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

Servings

5 servings

References

Chef Jack Ovens - Taco Chicken Potato Bowls