This healthy dinner is packed full of flavor from spicy jalapeños and a tangy mustard vinaigrette.
In a large skillet or two medium skillet heat the olive oil over medium high heat.
Add in the sliced potatoes and chopped green beans and green onions. Stir occasionally until lightly charred and the potatoes are tender 7-10 minutes.
While the vegetables are cooking whisk together the dressing ingredients.
Once the potato mixture is done add the chicken and jalapeños to the skillet and toss with the dressing. Divide into lettuce cups and top with microgreens before serving.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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