Description
Hearty and colorful southwest potato bowls with seasoned chicken, beans, and fresh toppings, perfect for quick dinners.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen and thawed
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the cubed potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Spread them in a single layer on the baking sheet.
- Roast the potatoes for 25 to 30 minutes, flipping halfway through, until golden and tender.
- While the potatoes roast, heat a skillet over medium heat. Add 1 tablespoon olive oil and the cubed chicken.
- Sprinkle 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the chicken. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- In a small bowl, mix together the Greek yogurt, lime juice, 1 tablespoon olive oil, and 1/4 teaspoon salt until smooth.
- Warm the black beans and corn in a small pan over medium heat for 3 to 4 minutes until heated through.
- Assemble the bowls by dividing the roasted potatoes into serving bowls. Top with the cooked chicken, black beans, corn, diced tomatoes, diced red onion, and diced avocado.
- Drizzle with the yogurt sauce and sprinkle with fresh cilantro before serving.
Notes
- Cut potatoes into even cubes to ensure they roast uniformly and become crispy.
- Cook chicken to an internal temperature of 165°F for safe consumption.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking and Pan-Frying
- Cuisine: Southwest