with Sweet Pepper-Sweet Potato Jumble
Ingredients: Chicken breast • Sweet potato • Sweet bell pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Garlic • Green onion.
Allergens
Tags
Chicken Breasts
2 unit(s)
Cheddar Cheese, shredded
0.25 cup
Enchilada Spice Blend
8 g
Green Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato Salsa
0.5 cup
Garlic, cloves
2 unit(s)
Sour Cream
43 mL
Sweet Potato
2 unit(s)
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- To an unlined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat. Roast 16-18 min in the middle of the oven, flipping halfway though, until golden.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden. (NOTE: Don't crowd 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 for 12-14 min, until cooked through.**
- Meanwhile, add peppers and garlic to the same pan over medium. Cook 3-4 min, stirring occasionally, until peppers are tender-crisp. Season with salt and pepper.
- Remove the pan from heat.
- Add sweet potatoes to the pan with peppers. Toss to combine.
- Divide veggie jumble and salsa-topped chicken between plates.
- Dollop sour cream over veggie jumble.
- Sprinkle with green onions.
650
kcal
Calories
27
g
Fat
8
g
Saturated Fat
53
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1130
mg
Sodium
0.3
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
3
mg
Iron
