NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken chipolatas

0.5 medium sweet potato

0.13 cup cooked brown rice

0 tsp olive oil

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp chipotle peppers in adobo

0.33 cup Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into thin, even strips to ensure they crisp up properly.

• 3

  Toss the sweet potato strips with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast for 20-25 minutes, flipping halfway through, until the fries are golden and crispy on the edges.

• 5

  While the fries roast, slice the chicken chipolatas into bite-sized rounds and sear them in a non-stick skillet over medium heat for 5 minutes.

• 6

  Add the diced red onion and red bell pepper to the skillet, sautéing until the vegetables are tender-crisp and the sausage is fully browned.

• 7

  Stir in the cooked brown rice and minced chipotle peppers, heating for 3 minutes until the flavors are well combined.

• 8

  Plate the chipotle sausage rice alongside the roasted sweet potato fries and finish with a dollop of Greek yogurt and fresh cilantro.