NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

1 tbsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo sauce

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Bell peppers

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into small, uniform cubes and toss them in a bowl with 0.5 tbsp of olive oil, the smoked paprika, and the sea salt.

• 3

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

• 4

  While the potatoes roast, slice the chicken breast into thin strips and place them in a mixing bowl.

• 5

  Add the chipotle peppers in adobo, garlic powder, and black pepper to the chicken, stirring until every piece is well coated.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chipotle chicken and sliced bell peppers to the skillet, sautéing for 6-8 minutes until the chicken is cooked through and the peppers are tender.

• 8

  Divide the crispy potatoes into bowls, top with the spicy chicken and pepper mixture, and garnish with fresh cilantro before serving.