NUTRITION

SERVINGS

INGREDIENTS

9 oz Abbot's Butcher Plant-Based Chick'n

0.4 medium Russet potato

0.5 cup Bell pepper

0.25 cup Red onion

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 tbsp Tofutti Better Than Sour Cream

2 tbsp Mild salsa

PREPARATION

• 1

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

• 2

  Scrub the Russet potato and dice into uniform 1/2-inch cubes, then toss in a bowl with olive oil, sea salt, black pepper, and garlic powder.

• 3

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

• 4

  While the potatoes roast, slice the bell pepper and red onion into thin strips.

• 5

  Heat a large non-stick skillet over medium-high heat and add the Abbot's Butcher Plant-Based Chick'n along with the sliced peppers and onions.

• 6

  Sauté the mixture for 6-8 minutes, stirring occasionally, until the plant-based chicken is heated through and the vegetables are tender-crisp.

• 7

  Divide the roasted potatoes and the sautéed chicken mixture between plates.

• 8

  Garnish each serving with a dollop of creamy Tofutti and a spoonful of vibrant salsa for a fresh, zesty finish.