NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken (93% lean)

0.5 medium Yellow potato

0.5 medium Sweet potato

1 cup Red cabbage

0.5 cup Cucumber

1 tbsp Fresh ginger

1 tbsp Coconut aminos

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

• 1

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

• 2

  Dice the yellow potato and sweet potato into small, uniform 1/2-inch cubes for even roasting.

• 3

  Toss the potato cubes directly on the baking sheet with olive oil, sea salt, and black pepper.

• 4

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden-brown and tender.

• 5

  While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the ground chicken.

• 6

  Cook the chicken until fully browned, using a spatula to break it into small, fine crumbles.

• 7

  Stir in the minced fresh ginger and coconut aminos, sautéing for 2-3 minutes until the liquid has reduced and the chicken is fragrant.

• 8

  In a medium bowl, combine the shredded red cabbage and sliced cucumber with apple cider vinegar to create a quick, zesty slaw.

• 9

  Divide the roasted potatoes and ginger chicken between plates, then top with the fresh cabbage slaw before serving.