Chicken breast marinated in olive oil, chili powder, and lime juice cooked with a mixture of red /green peppers and onions and serve over sweet potato “rice”.
PREP TIME: 40 Minutes (30 Minutes Inactive)
COOK TIME: 25 Minutes
SERVINGS – Makes 5
496 Calories, 39g Protein, 21g Carbs, 29g Fat
For the Chicken
•2 lbs chicken breast
•2 Tbsp garlic
•2 tsp oregano
•1 tsp coriander
•1 tsp cumin
•1 Tbsp chili powder
•2 Tbsp olive oil
•Juice of half of a lime
•Salt and pepper
For the Peppers
•1 large red pepper
•2 medium green peppers
•1 medium sweet onion
•1 Tbsp olive oil
For the Potatoes
•2 medium sweet potatoes
•1 Tbsp chili powder
•Salt and pepper
•1⁄4 cup queso fresco (optional)
Preparation
•Cut the chicken into thin strips 1⁄4-1⁄2” thick.
•In a large bowl add the chicken, 2 Tbsp garlic, 2 tsp oregano, 1 tsp coriander, 1 tsp cumin, 1 Tbsp chili powder, 2 Tbsp of oil and around 1 tsp of salt. Mix thoroughly and refrigerate for 30 minutes.
•While the chicken is marinating, peel the sweet potatoes and finely chop them using a food processor so it is in very small pieces, resembling rice.
•Add to a pot of boiling water and cook until soft. Strain the water and pat dry with paper towels. Season with salt and pepper to taste, and 1 Tbsp of chili powder.
•If you have a cast iron pan, use it to cook the peppers and chicken. Heat it over medium high heat.
•Add 1 Tbsp of oil to the pan and cook the peppers and onions until they are soft. Cook in batches if necessary. Season with salt and pepper to taste.
•After the peppers and onions have cooked, cook the chicken (in batches if necessary).
•Once all the chicken has finished cooking, add all the peppers, onions, and chicken back to the pan and add lime juice.
This recipe makes 5 servings. Divide your sweet potato rice, chicken, and peppers evenly between
each of your containers. Top each dish with queso fresco.
*Recipe taken from the Meal Prep Manual
