Step 1

Preheat your oven to 400°F.

Step 2

Wash and cut your potatoes into a large dice. I leave the skin on, feel free to remove it if you wish.

Step 3

Toss the potatoes in 1 tbsp of olive oil and lightly season with salt and pepper.

Step 4

Bake for 10 minutes, remove from the oven and stir. Bake for an additional 8-10 minutes or until you have reached your desired level of doneness. If you want your potatoes to develop color, don't over crowd the pan and give them time to brown before turning.

Step 5

Heat a large skillet or grill pan over medium high heat. Add in ½ tbsp of olive oil.

Step 6

Season the chicken lightly with salt and pepper. Add it into the pan and cook for about 4 minutes on each side. You know the chicken is ready to turn when the white has started to creep up around the edges of the thigh. Cook the chicken in batches if necessary, you don't want to overcrowd the pan.

Step 7

Remove the chicken from the pan and cut into a large dice. Return to the pan to develop color on all sides of the meat. Add in the cumin and chili powder and mix.

Step 8

Heat another skillet over medium heat and add a splash of olive oil. Add in the shaved Brussels sprouts. Allow them to sauté for a couple of minutes then add 2-3 tbsp of water to help them cook. The water will create steam.

Step 9

Season with salt and pepper to taste.

Step 10

Wash and cut your peppers into thin strips. Cut the onion into similar sized strips.

Step 11

Heat some olive oil over medium high heat in a large skillet. Add in the onions first and allow them to cook for 2-3 minutes.

Step 12

Add in the peppers and cook until soft.

Step 13

Season with salt and pepper to taste.

Step 14

This recipe makes 5 servings. Divide all of your ingredients into 5 containers. In each containter, add a 2 tbsp serving of salsa.