Description
A vibrant weeknight meal featuring roasted potatoes, zesty taco-seasoned chicken, and fresh toppings. Perfect for busy evenings with bold flavors, satisfying textures, and customizable elements to suit your taste.
Ingredients
4 medium russet potatoes, diced into 1/2-inch cubes
1 lb chicken breast, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup diced red onion
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
1 avocado, diced or sliced
1/4 cup sour cream or Greek yogurt
1 lime, cut into wedges
Optional: 1 jalapeño, thinly sliced (seeded for less heat)
Instructions
Preheat oven to 425°F (220°C)
Toss potatoes with half the olive oil, salt, and pepper
Spread potatoes on a baking sheet and roast for 25 minutes, tossing halfway
Place chicken in a bowl, add chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and remaining olive oil
Heat a skillet over medium-high, cook chicken for 6–8 minutes until done
Transfer cooked chicken to bowls with roasted potatoes
Sprinkle cheese over the warm base and let melt slightly
Top with red onion, tomatoes, cilantro, avocado, and sour cream/yogurt
Garnish with jalapeño slices if using and squeeze fresh lime juice over the bowl just before serving
Notes
Use Greek yogurt as a halal/non-dairy substitute for sour cream
Seeding jalapeños reduces heat but keeps flavor
Assemble bowls up to 2 hours in advance and top with cheese/avocado just before serving
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg