NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz yellow potato

0.5 tbsp olive oil

1 cup bell pepper

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Dice the yellow potato into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  Toss the potato cubes with half of the olive oil, the sea salt, and the garlic powder on the prepared baking sheet.

• 4

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and crispy.

• 5

  While the potatoes roast, slice the chicken breast into thin, bite-sized strips.

• 6

  In a small bowl, whisk together the chipotle peppers in adobo sauce and lime juice, then toss with the chicken strips and black pepper.

• 7

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

• 8

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

• 9

  Plate the spicy chicken and peppers alongside the crispy roasted potatoes and serve immediately.