“`html

Taco-Spiced Chicken and Peppers with Sweet Potato Wedges

Preparing healthy meals doesn’t need to take all day. With the right recipe, you can whip up a nutritious and delicious dinner while also creating leftovers that are perfect for future meals. This Taco-Spiced Chicken and Peppers with Sweet Potato Wedges is a fantastic example, offering a hearty dish that leaves you with plenty of extras to reinvent into another delightful meal.

A Tasty and Wholesome Dinner

This recipe features roasted sweet potatoes alongside lightly charred peppers and perfectly seasoned, broiled chicken. It’s not only warm and filling but also versatile enough to provide leftovers for another meal later in the week. You can easily transform the extra ingredients into a refreshing Mixed Greens with Roasted Chicken and Vegetables.

Part of a Healthy Eating Plan

This Taco-Spiced Chicken recipe is part of the Women’s Health 7-Day Healthy Eating Reset, a meal plan created by dietitians and test kitchen experts aimed at improving eating habits. This guide is exclusive to WH+ members and includes nutrient-dense recipes along with valuable meal prepping tips to help you reach your health goals.

Ingredients Needed

For this dish, you will need the following ingredients, which make 4 servings:

• 2 1/2 lbs. sweet potatoes (halved and cut into wedges)
• 6 Tbsp. olive oil (dividido)
• Kosher salt and pepper
• 4 peppers (2 red, 2 yellow; aproximadamente 2 lbs.), cortados em pedaços de 2 polegadas
• 1 Tbsp. taco seasoning (recomendado: marca Siete)
• 1 Tbsp. lime juice, plus grated lime zest for serving
• 1 tsp. tomato paste
• 6 oz. boneless, skinless chicken breasts (trimmed)
• Chopped parsley for garnish

Step-by-Step Directions

1. Prepare the Oven: Preheat your oven to 425°F. Position the oven racks in the upper and lower thirds of the oven.
2. Roast the Sweet Potatoes: On a large rimmed baking sheet, toss the sweet potato wedges with 2 Tbsp. of olive oil, and season with 1/2 tsp. each of salt and pepper. Roast on the lower rack until golden brown and tender, about 30 to 35 minutes.
3. Prepare the Peppers: On a second rimmed baking sheet, toss the chopped peppers with 2 Tbsp. of olive oil.
4. Season the Chicken: In a large bowl, whisk together the taco seasoning, lime juice, tomato paste, and the remaining 2 Tbsp. of olive oil. Add the chicken breasts to the bowl and coat them thoroughly with the mixture. Nestle the coated chicken among the peppers and roast on the upper rack until the chicken is almost cooked through and the peppers are tender, approximately 11 to 13 minutes.
5. Broil for Finish: Once the sweet potatoes are done, set them aside. Change the oven setting to broil and broil the chicken on the upper rack for an additional 1 to 3 minutes until lightly browned and fully cooked, with the peppers slightly charred.
6. Serve: Place 4 chicken breasts on plates, serving with half of the roasted sweet potatoes and peppers, drizzling any pan juices over the top. Garnish with chopped parsley and lime zest if desired.
7. Store Leftovers: Cut the remaining chicken breasts, sweet potatoes, and peppers into pieces. Distribute them among four airtight containers and refrigerate for future meals, like Mixed Greens with Roasted Chicken and Vegetables.

Nutritional Information

Per serving, this dish offers approximately:

• Calories: 415
• Fat: 16 g (2.5 g saturated)
• Cholesterol: 124 mg
• Sodium: 314 mg
• Carbohydrates: 25 g
• Fiber: 5 g
• Sugar: 10 g (0 g added sugar)
• Protein: 41 g

Conclusion

This Taco-Spiced Chicken and Peppers with Sweet Potato Wedges recipe is an excellent way to embrace healthier eating without spending too much time on meal prepping. Not only does it deliver a satisfying dinner, but it also sets you up for an easy, nutritious lunch later in the week. So, roll up your sleeves and relish the flavors!

“`