This bowl brings serious Tex-Mex energy — tender spiced chicken, crispy seasoned potatoes, and a vibrant corn salsa that’s fresh and tangy with just the right kick. It's the kind of flavor bomb that makes you forget you're eating healthy.
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For the Chicken:
1 chicken breast, cubed or sliced
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
Salt, pepper, and garlic powder to taste
Fresh chopped parsley or cilantro (optional)
For the Potatoes:
1 1/2 cups baby potatoes, diced
1 tbsp olive oil
1/2 tsp paprika
Salt & pepper to taste
For the Corn Salsa:
1/2 cup corn (fresh, frozen, or canned)
1/2 tomato, diced
1 tbsp chopped fresh parsley or cilantro
1 tbsp feta or cotija cheese
1 tsp lime juice
Salt & pepper
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Roast the Potatoes:
Toss potatoes in olive oil, paprika, salt, and pepper. Bake at 425°F (220°C) for 25–30 mins or air fry until golden and crispy.
Cook the Chicken:
Toss chicken in olive oil and spices. SautΓ© or grill over medium-high heat for 6–8 mins until fully cooked and nicely browned.
Make the Corn Salsa:
In a bowl, mix corn, tomato, chopped herbs, lime juice, and feta. Season with salt and pepper.
Assemble Your Bowl:
In a bowl, arrange crispy potatoes, spiced chicken, and a generous scoop of corn salsa. Top with more feta or a drizzle of hot sauce if you’re feelin’ it.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Calories: ~580 kcal per serving
Servings: 1
Reviewed by EL KATIBI MARIA
on
January 06, 2026
Rating:
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