NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium russet potato

0.75 tbsp olive oil

1 tbsp chipotle peppers in adobo

1 cup red bell pepper

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crispy on the outside.

• 4

  While the potatoes roast, slice the chicken breast and red bell pepper into thin, even strips.

• 5

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

• 6

  Toss the chicken strips and bell peppers in the chipotle marinade until thoroughly coated.

• 7

  Heat a large cast-iron skillet over medium-high heat and add the chicken and peppers in a single layer.

• 8

  Sear the chicken for 3-4 minutes per side until fully cooked through and slightly charred.

• 9

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