NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 cup bell peppers

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes on the baking sheet with 0.5 tbsp olive oil, 0.25 tsp sea salt, and 0.5 tsp garlic powder.

• 4

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly browned.

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lime juice, minced chipotle peppers, 0.5 tsp garlic powder, and black pepper to create a marinade.

• 6

  Coat the chicken breast thoroughly with the chipotle marinade and let it sit for 5 minutes.

• 7

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease with oil spray.

• 8

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 9

  While the chicken rests, thinly slice the bell peppers and sauté them in the grill pan for 3-4 minutes until they have light char marks.

• 10

  Slice the chicken and serve it alongside the roasted sweet potatoes and sautéed peppers, garnished with freshly chopped cilantro.