☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Fajita Chicken Potato Bowl

This dish is perfect for any school lunch service or catering meal. The roasted red potatoes are lightly seasoned with fajita spices and then topped with diced grilled chicken, a herbed bean and corn salad, and pico de gallo. The combination of flavors and textures makes this one of the most satisfying dishes your students will taste.
Leave a Review

Share this

Print Recipe
Total Time75 Mins
Prep Time30 Mins
Cook Time45 Mins
ServingsServes 24

Dish

School Foodservice

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 24

Description

This dish is perfect for any school lunch service or catering meal. The roasted red potatoes are lightly seasoned with fajita spices and then topped with diced grilled chicken, a herbed bean and corn salad, and pico de gallo. The combination of flavors and textures makes this one of the most satisfying dishes your students will taste.

Ingredients

  • 12 cups (1680 g) red potatoes, wedges
  • ¼ cup (60 ml) olive oil
  • 48 oz (1344 g) chicken breast, frozen, cooked, diced
  • 4 tbsp (19 g) fajita spice
  • 1 ½ cups (258 g) black beans
  • 1 ½ cups (246 g) corn, fire-roasted
  • 3 cups (768 g) pico de gallo
  • 1 ½ cup (382 g) Salsa verde (optional)

Preparation

  1. Gather all ingredients and equipment needed.
  2. Pre-heat oven 400°F (204°C).
  3. In a large bowl or hotel pan, add potatoes, olive oil, salt, and black pepper and mix until potatoes are fully coated. Place potatoes on a parchment paper lined sheet tray and roast in the oven for 18-20 minutes or until light golden brown in color and crisp. Remove potatoes from oven and let cool.
  4. Add diced grilled chicken, olive oil, and fajita spice in a large bowl, and toss until fully coated. Place seasoned chicken on a sheet tray and roast for 3-5 minutes. Remove chicken from oven and let cool.
  5. Add black beans, and corn in a large bowl and toss until combined. Set aside.
  6. To assemble, add potatoes to a bowl, top off with fajita spiced chicken, and black bean corn salad, and top off with a pico de gallo and serve with salsa verde (optional).

Variations

Meal Contributions:

  • ½ cup starchy vegetables
  • ¼ cup vegetables and legumes
  • 2 oz M/MA

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

190

Fat

5g

Sodium

250mg

Cholesterol

35mg

Vitamin C

4.87mg

Carbohydrates

22g

Fiber

2g

Protein

15g

Potassium

261mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other School Foodservice Recipes You'll Enjoy

Turkish Falafel Potato Bowl with Lemon Sesame Dressing Roasted Red Potatoes Chicken Alfredo Baked Potato