Southwestern Chicken and Potatoes
Frying Pan, Cutting Knife
Great for a single fish or a meal prep, this dish offers simple, cheap ingredients with loads of nutrients and flavor.
Recipe makes 1 serving.
Food Group Servings
4 ounces of chicken
1 medium russet potato, diced into 1 inch or smaller cubes
1/2 red bell pepper, diced
1/4 cup of beans, drained and rinsed
1/4 cup of corn, drained and rinsed
1/4 onion, diced; 1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1-3 dashes of ground cayenne
1/2 teaspoon cilantro
1/2 tablespoon olive oil
- A dash of salt
- Black pepper- to taste
Take your frying pan, add in 1/2 tablespoon of olive oil and bring to medium heat.
Once warm, add in the potatoes and cover them. Either stir them or shake the pan every few minutes.
After around 7-10 minutes of this, add in your chicken. Season the chicken and potatoes with garlic powder, paprika, onion powder, cilantro, salt, and black pepper. Mix all of the ingredients to spread the flavor. Cover for 5 minutes.
After 5 minutes with the potatoes and chicken, add the rinsed beans and corn into the pan. Mix around again to spread the flavor evenly.
At this point, you do not need to cover anymore. Let the ingredients cook, stirring intermittently, for another 7-10 minutes or until the onion and bell pepper soften.
Plate and enjoy!
Tips & Tricks:
- For extra heat and spice, add in more cayenne.
- Hot sauce is a great resource for flavor that pairs well.
- Consider sprinkling cheese over the top for extra calcium. With the current recipe do not exceed 1 ounce for calorie purposes. Good choices include cheddar, mozzarella, and parmesan.