Microwave the bag of baby potatoes for 5 minutes.
When the 5 minutes is up, quarter the potatoes, spray with 1 kcal spray and season well with your seasonings of choice.
Airfry for 10 minutes shaking now and again while you cook the chicken.
Meanwhile, heat a pan on medium, spray with 1 kcal spray and pan fry the diced chicken breast with whatever seasonings you like.
Stir occasionally and cook for 5-7 minutes until lightly browned on each side and the chicken is cooked throughout
Leave aside while you assemble the bowls.
Add your leaves to each bowl as the base.
Spoon a serving of reduced fat hummus in the corner of each bowl.
Remove the seeds from the chili and thinly slice into strips.
Dice the mango, avocado and tomatoes and add scatter them on top of the leaves.
Top each bowl with the cooked chicken and potato wedges.
Crumble the feta on top.
Next, sprinkle the edamame beans.
Garnish each bowl with the chili strips, seeds and coriander.
Season with salt and pepper and top with your favourite sauce.
This is such a handy meal prep option and so many ways to change it up. Just batch cook your chicken/potatoes in advance and assemble bowls throughout the week for lunches/dinners. Every ingredient is optional and there is so much variety you can add to this meal!