NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

1 cup bell pepper

2 tsp olive oil

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into small, uniform cubes and toss in a bowl with 1 tsp of olive oil, sea salt, black pepper, and smoked paprika.

• 3

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

• 4

  While the potatoes are roasting, slice the chicken breast into thin strips and toss with the chipotle powder and garlic powder until evenly coated.

• 5

  Heat the remaining 1 tsp of olive oil in a large non-stick skillet over medium-high heat.

• 6

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

• 7

  Plate the spicy chicken and peppers alongside the roasted potatoes and garnish with freshly chopped cilantro.