with Sweet Pepper-Sweet Potato Jumble
.
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 1-2 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 7-9 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
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