Salsa-Topped Chicken Thighs
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Salsa-Topped Chicken Thighs

Salsa-Topped Chicken Thighs

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 – you can 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 Time8 minutes


serving amount

280 g

Chicken Thighs

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain 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 Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

2 unit(s)

Garlic, cloves

1 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)

Sweet Potato

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories610 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate51 g
Sugar16 g
Dietary Fiber8 g
Protein37 g
Cholesterol155 mg
Sodium1220 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium250 mg
Iron3.5 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
Parchment Paper
Large Non-Stick Pan


Roast sweet potatoes
  • 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.
  • 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. (Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu with salt and pepper and half the Enchilada Spice Blend.)
Cook chicken
  • 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 (TOFU) to a parchment-lined baking sheet. Spoon salsa evenly over chicken (TOFU), then sprinkle with cheese. Bake in the bottom of the oven until cooked through, 12-14 min.** (cheese is melted, 3-4 min.)
Cook veggies
  • 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
  • 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.
Modularity Step (under step 2)

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.**