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A high-protein, low-calorie meal prep solution that combines crispy air-fried potatoes, juicy taco-spiced chicken, fresh pico de gallo, and a creamy smoky yogurt sauce. Each serving provides approximately 46g of protein and only 438 calories.
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Season and air-fry the diced potatoes at 200°C for about 20 minutes. → Season the chicken and pan-sear in batches over medium-high heat until golden and cooked through. → Dice tomatoes, onion, jalapeno, and cilantro to make the fresh pico de gallo with lime juice. → Mix Greek yogurt, cilantro, lime, and chipotle sauce to create the creamy dressing. → Assemble the bowls by portioning the potatoes, chicken, salsa, and sauce into containers.
Season and air-fry the diced potatoes at 200°C for about 20 minutes. → Season the chicken and pan-sear in batches over medium-high heat until golden and cooked through. → Dice tomatoes, onion, jalapeno, and cilantro to make the fresh pico de gallo with lime juice. → Mix Greek yogurt, cilantro, lime, and chipotle sauce to create the creamy dressing. → Assemble the bowls by portioning the potatoes, chicken, salsa, and sauce into containers.
A high-protein, low-calorie meal prep solution that combines crispy air-fried potatoes, juicy taco-spiced chicken, fresh pico de gallo, and a creamy smoky yogurt sauce. Each serving provides approximately 46g of protein and only 438 calories.
Wash the potatoes (no need to peel) and dice them into large, consistent pieces by slicing in half lengthwise, then into quarters, and then dicing.
In a bowl, toss the potatoes with 1 tsp each of onion powder, garlic powder, smoked paprika, ground cumin, and dried oregano. Add 1/4 to 1/2 tsp chili powder, salt, pepper, and 1 tbsp oil. Mix until fully coated.
Place potatoes in an air fryer and cook at 200°C (390°F) for 18-24 minutes, or until soft and slightly crispy.
Dice the chicken breast into large pieces, similar in size to the potatoes for even cooking.
Season the chicken in the same bowl used for the potatoes with 1 tsp each of onion powder, garlic powder, smoked paprika, ground cumin, and dried oregano. Add a pinch of chili flakes, salt, pepper, and 1 tbsp oil. Mix well.
Try to cut the potatoes and chicken into consistent sizes so they cook at the same rate.
Cooking the chicken in batches prevents the pan from overcrowding, which would cause the meat to steam rather than sear.
For the best texture when reheating, you can store the pico de gallo and sauce in separate small containers.
Let the cooked food cool for 15-20 minutes before putting the lids on to prevent condensation and sogginess.
Storage: Lasts 4 days in the fridge or 3 months in the freezer.
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