NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.25 tbsp extra virgin olive oil

1 tsp chipotle powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup red bell pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Scrub the russet potato and dice it into 1/2-inch cubes for maximum surface area and crunch.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 5

  While the potatoes roast, slice the chicken breast into thin strips and the red bell pepper into slices.

• 6

  In a small bowl, combine the chipotle powder, smoked paprika, and garlic powder, then rub the mixture evenly over the chicken strips.

• 7

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 8

  Add the chicken and bell peppers to the skillet and sauté for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the peppers are tender-crisp.

• 9

  Remove from heat and serve the spicy chicken and peppers alongside the crispy roasted potatoes.

• 10

  Garnish with freshly chopped cilantro before serving.