Salsa-Topped Chicken
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Salsa-Topped Chicken

Salsa-Topped Chicken

with Sweet Pepper and Roasted Potato Jumble

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: add more or less salsa, sour cream and green onions depending on everyone's tastes.


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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

2 unit

Green Onion

360 g

Red Potato

160 g

Sweet Bell Pepper

½ cup

Tomato Salsa

2 unit

Garlic, cloves

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate46 g
Sugar12 g
Dietary Fiber6 g
Protein49 g
Cholesterol140 mg
Sodium1090 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.


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


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) 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, 25-28 min.


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

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. 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 tops of chicken, then sprinkle with cheese. Bake in the bottom of the oven until cooked through, 12-14 min.**

Cook veggies

While chicken bakes, 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.

Finish and serve

Add potatoes and half the green onions 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 remaining green onions.