NUTRITION

SERVINGS

INGREDIENTS

7.5 oz ground chicken

0.5 medium Yukon gold potato

0.5 tsp extra virgin olive oil

0.5 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss diced potatoes with 1 tsp olive oil, half the sea salt, half the black pepper, and all of the smoked paprika until evenly coated.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While potatoes roast, heat the remaining 1 tsp olive oil in a large skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it into small bits with a spatula, and cook until browned and crispy.

• 6

  Stir in the diced onions and bell peppers, sautéing for 5-7 minutes until the vegetables are tender and slightly caramelized.

• 7

  Season the chicken mixture with garlic powder and the remaining sea salt and black pepper.

• 8

  Add the crispy roasted potatoes into the skillet, toss everything together to combine, and garnish with fresh parsley before serving.