Salsa Verde Chicken & Potatoes

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Salsa Verde Chicken & Potatoes

Yield 4

ingredients

• 1 pound chicken breast, cut into chunks
• 1 full recipe Salsa Verde (link)
• 2 large russet potatoes, scrubbed and cut into wedges (16 pieces)
• 1 tablespoon olive oil
• 1/4 teaspoon salt and freshly ground black pepper
• 1 large avocado, peeled and cut into chunks
• 1 small red onion, peeled and minced
• 4 tablespoons chopped fresh cilantro
• 4 limes, cut into wedges

Instructions

1. Preheat oven to 385 F
2. In a large high-sided pan, add potato wedges. Toss with olive oil and salt. Turn wedges so that they're cut side down. Bake for 20 minutes, turn, and bake for 15-20 minutes more.
3. Meanwhile, in a Dutch oven, add chicken chunks and mix with 1 cup salsa verde. Cover and add to oven with potatoes and bake for 30 minutes or until cooked through and measuring 165 F with a meat thermometer.
4. When cooked, shred the chicken in the pot. Add salt or lime to taste if needed.
5. Divide the potatoes and chicken among 4 plates, and top with avocado, onion, cilantro, and lime wedges.

Nutrition Facts

Calories

394

Fat

13 g

Sat. Fat

2.5 g

Carbs

40 g

Fiber

8 g

Net carbs

32 g

Sugar

11 g

Sodium

500 mg

Protein

32 g

Cholesterol

83 mg