Chicken Chili and Baked Potato Bowls
with Sour Cream and Peppers
Loaded nachos and loaded baked potatoes blend in this bowl! Cubed and roasted yellow potatoes are topped with a savoury chicken chili and the classic nacho fixins, sour cream, cheddar cheese, chopped tomatoes and green onions!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
350 g
Yellow Potato
200 g
Green Bell Pepper
95 g
Tomato
1 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Cut tomato into 1/4-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (TIP: Remove and discard paper from chicken package.) Cook, breaking up chicken into smaller pieces, until chicken begins to brown, 2 min. (NOTE: Chicken will finish cooking in step 4.)
Add peppers to the pan with chicken. Season with salt and pepper. Cook, stirring often, until peppers are tender-crisp and chicken is cooked through, 3-4 min.**
Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine. Add 1/2 cup (1 cup) water. Bring to a simmer. Cook, stirring occasionally, until chili thickens slightly, 3-5 min. Remove from heat. Season with salt, to taste. Cover to keep warm.
Divide potatoes between bowls. Top with chili, cheese, tomatoes, sour cream and green onions.
