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Loaded Potato Chicken Fajita Bowl

Recipe by Julz Yap on InstagramAdded 8 November 2026.

15 minutes to prep, 30 to cook. A hearty, high‑protein bowl packed with seasoned roasted potatoes, tender shredded chicken, and melty cheese. The mix of smoky paprika, sweet onions, and a touch of pink salt gives it a vibrant fajita flavor, perfect for convenient meal‑prep lunches.

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Method

  1. Drizzle olive oil over diced potatoes and season with salt and paprika.

  2. Sauté sliced onions in olive oil until translucent, seasoning with pink salt.

  3. Place raw chicken breasts into a pot of vigorously boiling water, cover with a lid, and boil until cooked through.

  4. Remove the chicken, let it cool slightly, then shred with forks.

  5. Divide the seasoned potatoes into bowls, top with shredded chicken, sautéed onions, and sprinkle shredded cheese over each portion.

Tips while you cook

Season potatoes before cooking
Drizzle olive oil over the diced potatoes and coat them with salt and paprika before sautéing.
Shred chicken while warm
After boiling, let the chicken cool slightly and shred it with forks for easier handling.
Add cheese after assembling
Sprinkle shredded cheese over each bowl just before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Julz Yap made this.

The recipe comes from Julz Yap’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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