NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast (113g)

1 small Red Potato (150g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 cup Fresh Cilantro (15g)

1 tbsp Lime Juice (15g)

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (205°C).

• 2

  Cube the red potato into bite-sized pieces, toss with half the olive oil, salt, pepper, and half of the cumin and smoked paprika.

• 3

  Spread the seasoned potatoes on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly crispy, stirring halfway through.

• 4

  While the potatoes roast, season the chicken breast on both sides with salt, pepper, remaining cumin, and paprika.

• 5

  Heat a skillet over medium-high heat with the remaining olive oil. Sear the chicken breast for about 4-5 minutes per side or until fully cooked and golden brown.

• 6

  In a blender or food processor, combine the fresh cilantro, lime juice, a pinch of salt, and a splash of water. Blend until smooth to create the chutney.

• 7

  Slice the cooked chicken into strips.

• 8

  Assemble the bowl by placing the roasted potatoes at the base, topping with sliced chicken, and drizzling the fresh cilantro chutney over the top.

• 9

  Serve warm and enjoy your balanced, flavorful meal.