Salsa-Topped Chicken Thighs
with Sweet Pepper and Roasted Potato Jumble- Milk
- Sulphites
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Fish
- Sulphites
- Egg
- Crustaceans
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.
Ingredients
280 g
Chicken Thighs
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May be present: 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
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.)
- 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.
- 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.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.**
