NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Russet potato

0.5 tbsp olive oil

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the potato into small 1/2-inch cubes and toss them in a bowl with half of the olive oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While potatoes roast, slice the chicken breast into thin strips and season with the remaining salt and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sauté the chicken, sliced peppers, and onions until the chicken is cooked through and veggies are slightly charred.

• 6

  Finely mince the chipotle pepper and stir it into the skillet with a splash of water, simmering for 1 minute to glaze the chicken.

• 7

  Plate the crispy potatoes and top with the chipotle chicken mixture, garnishing with fresh cilantro before serving.