Mexican Chicken and Potato Breakfast Bowl
A hearty and flavorful breakfast bowl featuring tender chicken, crispy potatoes, and seasonal vegetables seasoned with Mexican spices.
Ingredients
- Chicken70 g
- Onion50 g
- Bell Pepper50 g
- Tomatoes50 g
- Garlic Powder1 g
- Bell Pepper50 g
- Olive Oil5 ml
- Salt1 g
- Black Pepper0.5 g
- Potato150 g
- Chili Powder2 g
- Cumin1 g
- Cilantro5 g
Instructions
- 1Step 1
Wash and dice 150 grams of potato into small cubes (about 1 cm).
- 2Step 2
Dice 50 grams of onion and 50 grams of bell pepper.
- 3Step 3
Dice 70 grams of chicken (pre-cooked or raw diced chicken breast/thigh). If using raw, cook in a pan with a touch of olive oil until browned and cooked through (about 5-7 minutes). Set aside.
- 4Step 4
Heat 5 milliliters of olive oil in a pan over medium heat. Add the diced potato and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.
- 5Step 5
Add the diced onion and bell pepper to the pan with the potatoes and cook for 3-4 minutes until softened.
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