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Chicken Chili and Baked Potato Bowls
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Chicken Chili and Baked Potato Bowls

Chicken Chili and Baked Potato Bowls

with Sour Cream and Peppers

Loaded nachos and loaded baked potatoes blend in this bowl! Cubed and roasted yellow potatoes are topped with a savoury chicken chili and the classic nacho fixins, sour cream, cheddar cheese, chopped tomatoes and green onions!

Tags:
New
Low CO2
Allergens:
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

350 g

Yellow Potato

200 g

Green Bell Pepper

95 g

Tomato

1 unit

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

1 tbsp

Tex-Mex Paste

(Contains Mustard)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate42 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol140 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Measuring Cups

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Cut tomato into 1/4-inch pieces. Season with salt and pepper.

Par-cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (TIP: Remove and discard paper from chicken package.) Cook, breaking up chicken into smaller pieces, until chicken begins to brown, 2 min. (NOTE: Chicken will finish cooking in step 4.)

Cook chicken and peppers
4

Add peppers to the pan with chicken. Season with salt and pepper. Cook, stirring often, until peppers are tender-crisp and chicken is cooked through, 3-4 min.**

Make chili
5

Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine. Add 1/2 cup (1 cup) water. Bring to a simmer. Cook, stirring occasionally, until chili thickens slightly, 3-5 min. Remove from heat. Season with salt, to taste. Cover to keep warm.

Finish and serve
6

Divide potatoes between bowls. Top with chili, cheese, tomatoes, sour cream and green onions.