Salsa-Topped Chicken

with Sweet Pepper and Roasted Potato Jumble

8 min

Difficulty: 2/3

Mexican

Cheesy, salsa-topped chicken and spiced potatoes bring the feisty fiesta to this Mexican-inspired dinner. This one is sure to please even picky eaters – you can add more or less salsa, sour cream and green onions, depending on everyone's tastes.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Tags

Climate-conscious

Ingredients

Chicken Breasts

2 unit(s)

Cheddar Cheese, shredded

0.25 cup

Enchilada Spice Blend

1 tbsp

Green Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato Salsa

0.5 cup

Garlic, cloves

2 unit(s)

Sour Cream

1 unit(s)

Sweet Potato

2 unit(s)

Oil

2 tbsp

Pepper

0.125 tsp

Salt

0.125 tsp

Preparation

Cut potatoes into 1/2-inch pieces.
Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway though, until golden-brown, 16-18 min.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Thinly slice green onion.
Peel, then mince or grate garlic.
Pat chicken dry with paper towels. Season with salt, pepper and remaining Enchilada Spice Blend.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then chicken (TOFU sear 4-5 min). Pan-fry until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
Remove the pan from heat.
Transfer chicken to a parchment-lined baking sheet. Spoon salsa evenly over chicken, then sprinkle with cheese. Bake in the bottom of the oven until cooked through, 12-14 min.**

Meanehile, add peppers and garlic to the same pan over medium. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Season with salt and pepper.
Remove the pan from heat.