NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 cup red bell pepper

1 tsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, mince the chipotle pepper and rub it onto the chicken breast along with the garlic powder and black pepper.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 6

  Add the sliced red bell peppers to the skillet during the final 5 minutes of the chicken's cooking time to soften them slightly.

• 7

  Squeeze fresh lime juice over the chicken and peppers before serving alongside the hot roasted potatoes.