Seared Chicken & Chipotle Yogurt with Spicy Orange Slaw & Roasted Potatoes

Seared Chicken & Chipotle Yogurt

with Spicy Orange Slaw & Roasted Potatoes

Group Created with Sketch. 40 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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This flavor-packed dish highlights a blend of traditional Mexican spices (like ancho chile powder and smoked paprika) that we’re using to coat our chicken—balanced by a side of crisp cabbage tossed with juicy orange. Creamy yogurt spiced with fiery chipotle paste makes for an irresistible dipper for the chicken and our roasted potatoes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Seared Chicken & Chipotle Yogurt with Spicy Orange Slaw & Roasted Potatoes
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Or Red Potatoes
  • ½ lb Cabbage
  • 1 Navel Orange
  • 3 Tbsps Roasted Peanuts
  • 2 tsps Chipotle Chile Paste
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Rice Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the slaw:
2 Make the slaw:

While the potatoes roast, peel and medium dice the orange. Roughly chop the peanuts. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the diced orange, chopped peanuts, sliced cabbage, vinegar, 1 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Make the chipotle yogurt:
4 Make the chipotle yogurt:

While the chicken cooks, in a bowl, combine the yogurt and as much of the chile paste as you’d like, depending on how spicy you’d like the yogurt to be. Taste, then season with salt and pepper if desired. 

Slice the chicken & finish your dish:
5 Slice the chicken & finish your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes, slaw, and chipotle yogurt on the side. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Make the slaw:

While the potatoes roast, peel and medium dice the orange. Roughly chop the peanuts. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the diced orange, chopped peanuts, sliced cabbage, vinegar, 1 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the slaw:
Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

4 Make the chipotle yogurt:

While the chicken cooks, in a bowl, combine the yogurt and as much of the chile paste as you’d like, depending on how spicy you’d like the yogurt to be. Taste, then season with salt and pepper if desired. 

Make the chipotle yogurt:
Slice the chicken & finish your dish:
5 Slice the chicken & finish your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes, slaw, and chipotle yogurt on the side. Enjoy!