NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground Chicken (93% lean)

1 medium Baby Potato

2 Garlic Cloves

1 inch Fresh Ginger

1/2 cup Red Bell Pepper

1 cup Fresh Spinach

1 tbsp Olive Oil

2 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Wash the baby potato thoroughly and cut it into bite-sized cubes.

• 2

  In a bowl, toss the potato cubes with half the olive oil, a pinch of salt, pepper, and half of the chopped parsley for an herb coating.

• 3

  Spread the potatoes on a baking sheet in a single layer and roast in the oven for 20-25 minutes or until crispy and golden, turning halfway through.

• 4

  Meanwhile, finely mince the garlic and ginger, and dice the red bell pepper.

• 5

  In a large skillet over medium heat, warm the remaining olive oil. Add the minced garlic and ginger, sautéing until fragrant, about 30 seconds.

• 6

  Add the ground chicken to the skillet and cook, breaking it up with a spatula, until it is no longer pink, about 5-7 minutes. Season with salt and pepper as it cooks.

• 7

  Stir in the diced red bell pepper and allow it to soften slightly, about 2 minutes.

• 8

  Just before serving, fold in the fresh spinach and remaining chopped parsley. The residual heat will wilt the spinach slightly.

• 9

  Serve the garlicky, ginger-infused ground chicken mixture over a bed of crispy, herb-roasted potatoes. Enjoy your balanced bowl!