NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Dice the yellow potato into half-inch cubes and toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread potatoes on the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until golden and crispy.

• 4

  While potatoes roast, coat the chicken breast evenly with the chipotle peppers in adobo and garlic powder.

• 5

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

• 6

  Sear the chicken for 5 to 6 minutes per side until the exterior is slightly charred and the internal temperature reaches 165°F.

• 7

  Add the baby spinach to the skillet during the final minute of cooking, stirring until just wilted.

• 8

  Plate the smoky chipotle chicken alongside the crispy potatoes and serve immediately.