Chili Lime Chicken & Potatoes

KevEats Recipe • Meal Prep Bowl

Chili Lime • Mango • Aji Verde

Chili Lime Chicken Meal Prep Bowls

Incredibly delicious, vibrant flavours, easy and simple with great macros. A game changer to meal prep for the week! Juicy chili-lime chicken, coconut-crispy potatoes, fresh mango salsa, and creamy aji verde sauce — every bite hits.

Yield: 5 bowls Macros: 551 kcal • 46 g P • 53 g C • 17 g F (per serving) Prep: 15 minutes Marinate: 30 min–12 hr Cook: 20–24 minutes

Print Recipe

Macros (per bowl)

Calories 551

Protein 46 g

Carbs 53 g

Fat 17 g

Macros are per bowl (recipe makes 5 servings). Portion per bowl: ~150g cooked chilli-lime chicken + ~160g crispy potatoes + ~40–45g aji verde sauce (~3 tbsp) + ~140g mango salsa (~¾ cup).

Ingredients

Scale: 1x 2x 3x

Chili Lime Chicken Marinade

• 1000 g raw boneless skinless chicken thighs
• 1 tsp salt
• 1.5 tsp black pepper
• 30 g minced garlic
• 1.5 tsp chili flakes
• 2 tsp smoked paprika
• 20 g honey
• — lots of lime zest (from 1–2 limes)
• 1 lime, juiced
• 20 g light soy sauce

Coconut Crusted Crispy Potatoes

• 1000 g raw potatoes, cubed
• 1 tsp black pepper
• 1.5 tsp smoked paprika
• 1 tsp cumin
• 1.5 tsp parsley
• 2 tsp garlic powder
• 27.5 g shredded coconut (25–30 g)
• 3 tsp olive oil

Aji Verde Creamy Sauce

• 150 g Greek yogurt
• 50 g light mayo
• 10 g honey
• 1 green chili, deseeded
• — big handful coriander/cilantro
• — pinch of salt & pepper

Fresh Mango Salsa

• 200 g cucumber, deseeded + chopped
• 150 g red onion, finely chopped
• 200 g ripe mango, chopped
• 150 g red & green bell peppers, finely chopped
• 1 tbsp fresh coriander/cilantro, finely chopped

Instructions

1. Marinate the chicken

   Combine all marinade ingredients, then toss with the chicken until fully coated. Marinate as long as you can (minimum 30 minutes, best 2–12 hours).

2. Cook the chicken

   Preheat oven or air fryer to 200°C / 400°F. Spread chicken evenly on a lined sheet pan (fill the pan well for better colour). Cook 20–22 minutes until cooked through.

3. Coconut crispy potatoes

   Toss cubed potatoes with spices, shredded coconut, and olive oil. Bake or air fry at 200°C / 400°F for 20–24 minutes until golden and crispy.

4. Blend the aji verde sauce

   Blend Greek yogurt, light mayo, honey, green chili, cilantro, and a pinch of salt & pepper until smooth. Taste and adjust seasoning.

5. Mix the mango salsa

   Combine cucumber, red onion, mango, bell peppers, and cilantro. Chill until serving for the best crunch + brightness.

6. Assemble meal prep bowls

   Divide chicken + potatoes into 5 containers. Add mango salsa. Drizzle aji verde on top (or pack sauce separately to keep potatoes extra crispy).

meal prep note: For the crispiest reheats, air fry potatoes 3–5 minutes and add sauce after. Bowls keep great for up to 4 days refrigerated.

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