NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (142 g)

1 medium Potato (150 g)

1/2 cup Red Bell Pepper (75 g)

1/4 medium Red Onion (40 g)

2 tsp Olive Oil (10 g)

1/4 cup Fresh Cilantro

1/4 cup Fresh Mint

1 tbsp Lemon Juice (15 g)

1/4 tsp Ground Cumin

1/4 tsp Ground Turmeric

1/4 tsp Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

• 1

  Dice the potato into small cubes and chop the red bell pepper and red onion.

• 2

  Cut the chicken breast into bite-sized pieces. Season with salt, pepper, ground cumin, ground turmeric, and smoked paprika.

• 3

  Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add the seasoned chicken and sauté until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

• 4

  In the same skillet, add the remaining olive oil and toss in the diced potato. Cook over medium heat until the potatoes begin to crisp and turn golden, stirring occasionally.

• 5

  Add the chopped red bell pepper and red onion to the skillet with the potatoes. Sauté until the vegetables are tender.

• 6

  Return the cooked chicken to the skillet and mix well with the vegetables. Adjust seasoning with salt and black pepper as needed.

• 7

  For the fresh herb chutney, combine chopped cilantro, mint, and lemon juice in a small bowl. Mix well; season lightly with salt and black pepper.

• 8

  Plate the spiced chicken and crispy potato hash, and top with a spoonful of fresh herb chutney. Serve immediately.