NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

0.5 cup Yukon gold potatoes

0.5 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the cubed Yukon gold potatoes with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the potatoes for 20 minutes, flipping halfway through, until they are golden brown and crispy on the outside.

• 4

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

• 5

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula, and cook until browned and fully cooked through.

• 6

  Stir in the diced yellow onion and red bell pepper, sautéing for about 5 minutes until the vegetables are tender and fragrant.

• 7

  Season the chicken and vegetable mixture with garlic powder and smoked paprika, stirring well to coat.

• 8

  Once the potatoes are finished roasting, transfer them directly into the skillet with the chicken mixture.

• 9

  Toss everything together for 1-2 minutes to allow the flavors to meld and the potatoes to soak up the spices.

• 10

  Garnish with freshly chopped parsley and serve immediately.