chipotle barbeque chicken and potatoes
- Number of Servings: 2
Ingredients
Directions
2 chicken breasts, no skin2 tsp. garlic powder6 baby red potatoes (or one whole normal potato)1 tbsp. paprika1-2 chipotle peppers (these can be found canned in adobo sauce in the Mexican foods section most supermarkets)1 tbsp. parsley flakes1/3 cup barbeque sauce (If you don't have any on hand, you can substitute a small can tomato paste, 1 tsp. brown sugar, a little extra garlic and about 1tsp. ginger)diced onions- optional fat free butter spray
Preheat the oven to 400 degrees. Clean and slice potatoes and combine with 1 tsp. garlic, 2 tbsp. water, several sprays of fat free butter spray and parsely. Cook covered in an oven-safe dish for about 45 minutes.
Take a 20-minute break and then begin slicing 1-2 chipotle peppers and onions, if desired. Be careful with the peppers- I found that just one made for a pretty spicy dish, and they should be chopped as finely as possible. This will be a very small part of the can, but the rest can be frozen and used later- chipotle peppers have an excellent flavor and can be used in a variety of dishes. Also slice chicken breasts into strips.
Coat a pan with Pam and cook chicken strips, onions, chipotle peppers, paprika, and 1 tsp. garlic over medium heat until chicken is cooked all the way through. At this point, the potatoes should be cooked. Mix in potatoes and barbeque sauce; cook for 2-3 minutes; serve.
Note: For a faster dish, potatoes can be microwaved for about 6 minutes or until soft while cooking the chicken.
Number of Servings: 2
Recipe submitted by SparkPeople user LINDSAYI.
Take a 20-minute break and then begin slicing 1-2 chipotle peppers and onions, if desired. Be careful with the peppers- I found that just one made for a pretty spicy dish, and they should be chopped as finely as possible. This will be a very small part of the can, but the rest can be frozen and used later- chipotle peppers have an excellent flavor and can be used in a variety of dishes. Also slice chicken breasts into strips.
Coat a pan with Pam and cook chicken strips, onions, chipotle peppers, paprika, and 1 tsp. garlic over medium heat until chicken is cooked all the way through. At this point, the potatoes should be cooked. Mix in potatoes and barbeque sauce; cook for 2-3 minutes; serve.
Note: For a faster dish, potatoes can be microwaved for about 6 minutes or until soft while cooking the chicken.
Number of Servings: 2
Recipe submitted by SparkPeople user LINDSAYI.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 1.8 g
- Cholesterol: 41.2 mg
- Sodium: 399.0 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.3 g
- Protein: 19.2 g
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