NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

2 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 cup red bell pepper

0.25 cup red onion

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 425°F and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with 1 tsp of olive oil, garlic powder, and half of the sea salt and black pepper.

• 4

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

• 5

  While the potatoes roast, slice the chicken breast into thin strips and season with the remaining salt and pepper.

• 6

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

• 7

  Add the chicken strips to the skillet and cook for 5-6 minutes until browned and cooked through.

• 8

  Add the sliced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until they become tender-crisp.

• 9

  Finely mince the chipotle peppers and stir them into the skillet along with the lime juice, tossing to coat the chicken and vegetables thoroughly.

• 10

  Serve the spicy chipotle chicken and vegetables immediately alongside the hot, crispy roasted potatoes.