TACO SALAD POTATO BOWLS

1.) Peel and cube your potatoes. Toss with olive oil and taco seasoning. Add to a large hot pan and cook until tender, stirring occasionally.
2.) Make pico de gallo while potatoes cook. Let sit in fridge until serving.
3.) Drizzle chicken breasts with olive oil and massage taco seasoning into the chicken. Add to a pan over medium high heat and cook on each side until seared golden brown and internal temp reaches 165°F.
4.) Remove chicken once done, and let rest. After ten minutes, roughly chop it and set aside.
5.) Assemble with lettuce, potatoes, chicken, finely shredded cheese, pico, sour cream, and anything else you’re wanting to pile on.
6.) Serve up and enjoy!