Name: Roast Potatoes with Bell Pepper, Chicken, Swiss Chard & Paprika Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 0.68 kg ground chicken; 1.02 kg new potatoes; 3 orange bell peppers; ¾ cup plain Greek yogurt; 1 ½ bunches Swiss chard; 3 medium yellow onions; black pepper; extra virgin olive oil; garlic powder; mayonnaise; salt; smoked paprika

Roast Potatoes with Bell Pepper, Chicken, Swiss Chard & Paprika SauceRoast Potatoes with Bell Pepper, Chicken, Swiss Chard & Paprika Sauce — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 small bunch cilantro

0.68 kg ground chicken

1.02 kg new potatoes

3 orange bell peppers

¾ cup plain Greek yogurt

1 ½ bunches Swiss chard

3 medium yellow onions

black pepper

extra virgin olive oil

garlic powder

mayonnaise

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Halve new potatoes. Divide between two large baking sheet pans.

Trim, seed, and large dice bell peppers; add to the baking sheets with the potatoes.

Peel, halve, and large dice onions; add to the baking sheets. Drizzle veggies with oil, then season with salt and pepper; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until potatoes are golden and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, place yogurt, mayo, water, and spices in a small bowl. Stir to combine the sauce and set aside.

Fold chard leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Place leaves in a medium bowl. (Set stems and leaves aside for later use.)

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add chard stems, chicken, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and roughly chop the leaves.

When the chicken is done, add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful.

Remove pot from the heat, add half of the cilantro, and stir to combine. Cover with a lid to keep warm. (Reserve remaining cilantro for serving.)

To serve, divide roasted veggies and chicken sauté between plates or bowls. Drizzle with sauce and top with reserved cilantro. Enjoy!

Open this recipe in Flambette