chipotle barbeque chicken and potatoes

2 chicken breasts, no skin
2 tsp. garlic powder
6 baby red potatoes (or one whole normal potato)
1 tbsp. paprika
1-2 chipotle peppers (these can be found canned in adobo sauce in the Mexican foods section most supermarkets)
1 tbsp. parsley flakes
1/3 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.