These fiesta potato bowls combine crispy potatoes, seasoned chicken and chipotle crema for bold flavor.
If you need a dinner that's fast, filling, and actually exciting to eat, fiesta potatoes are just what your family needs. Crispy taco spiced potatoes roast on one pan while chicken fajitas cook on another, so everything comes together at the same time.
Finished with a smoky chipotle crema, it's a balanced meal that feels satisfying without a ton of steps. This is a 30 minute dinner that will become a family staple.
reasons you'll love these taco bowls
- Quick + Easy - This simple recipe comes together with minimal prep. To save even more time grab a package of pre-sliced peppers and onions.
- High Protein - Each serving has more than 20 grams of protein to keep your body fueled and satisfied.
- Meal Prep Friendly - This fast recipe is easy to add to your meal prep day.
Key Ingredient Notes
- Produce: bell peppers, red onion, potatoes, cilantro, limes and tomatoes
- Spices: taco seasoning and olive oil
- Chicken: chicken breast or boneless, skinless thighs
- Chipotle Crema: sour cream, adobo sauce, lime and hot honey
How do you make Fiesta Potatoes?
- Season the Potatoes: toss cubed potatoes in taco seasoning and spread evenly across one sheet pan.
- Season the Chicken and Vegetables: Season the thinly sliced chicken, bell peppers, red onion with the olive oil, spices and lime juice. Spread evenly onto a second sheet pan.
- Bake: Bake for 25 minutes, turning after 15 minutes to be sure everything is cooked evenly. Depending on how you cut the potatoes they make require a few extra minutes.
- Make the sauce and assemble: Combine the sour cream, adobo sauce, lime and honey to make the chipotle cream. Assemble the bowls by dividing the ingredients among four bowls, top with your favorite ingredients.
What I learned During Testing
- Spacing Matters: While I tried very hard to make this a single sheet pan recipe, you simply need two pans for this recipe to be its best. By cooking the potatoes on one pan and the fajitas on the other no ingredients are over crowded. When placing all of the ingredients together the potatoes simply never get crisp.
- Crispy Potatoes: I suggest cutting the potatoes in small cubes so the cooking time matches. However, because the potatoes are cooked on a separate pan if you need to allow them a little more time to fully crisp you have the freedom to do so.
- Spices: Don't skip on the olive oil and taco seasoning, you want all of that flavor!
Variations and Substitutions
- Sweet Potatoes: works really well in this recipe, but give them about a 7 minute head start.
- Vegetarian: tofu can be used in place of chicken. Alternatively, you can add drained and rinsed black beans the last 5 minutes of cooking.
- Toppings: don't skimp on those toppings!
Other Lunch Bowl Recipes
- Bowls with Rice
- Buddha Bowls
- Ground Turkey Bowls
- #1 Reader Favorite Lunch Bowls
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Fiesta Potato Bowls
Video
Ingredients
For the Fiesta Potatoes
- 2 large russet or Idaho potatoes
- 1 ½ tablespoons olive oil
- 1 tablespoon taco seasoning
- 2 teaspoons adobo sauce
For the Fajitas
- 2 chicken breasts
- 2 bell peppers
- 1 red onion
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- Half a lime juiced
For the Sweet and Spicy Sauce
- ⅓ cup sour cream
- 1-2 tablespoons adobo sauce
- lime zest and lime juice to taste
- 1 teaspoon honey
Instructions
- Preheat the oven to 400 degrees.
- Cut the potatoes into small pieces, toss with olive oil, taco seasoning and adobo sauce. Spread onto a greased baking sheet. Set aside.
- Combine the thinly sliced chicken, bell peppers, red onion with the olive oil and taco seasoning. Squeeze half the lime on the fajita mixture, toss. Place on a second large baking sheet, spreading as evenly as possible.
- Bake both baking sheets for 15 minutes, remove from the oven and toss the chicken and potatoes and bake for another 10 minutes or until the chicken is cooked through and the potatoes are crispy on the outside and tender on the inside.
- Combine the sour cream, adobo sauce, lime and honey to make the chipotle cream. Adjust the lime and honey as needed for your liking.
- Assemble the bowls by dividing the ingredients among four bowls.
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
