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Salsa-Topped Chicken

Salsa-Topped Chicken

with Sweet Pepper and Roasted Potato Jumble

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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:
Milk
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 tbsp

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

½ cup

Tomato Salsa

(May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Fish, Sulphites, Egg, Crustaceans)

2 unit(s)

Garlic, cloves

1 unit(s)

Sour Cream

(Contains: Milk)

2 unit(s)

Sweet Potato

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values

Calories640 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate51 g
Sugar16 g
Dietary Fiber8 g
Protein47 g
Cholesterol145 mg
Sodium1160 mg
Trans Fat0.3 g
Potassium1650 mg
Calcium250 mg
Iron3 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
•Measuring Spoons
•Parchment Paper
•Large Non-Stick Pan

Cooking Steps

PDF
Roast sweet potatoes
1
  • 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.
Prep
2
  • 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. 
Cook chicken
3
  • 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.** 
Cook veggies
4
  • 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.
Finish and serve
5
  • 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.

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