NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

2 tsp olive oil

0.5 tsp chipotle powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the russet potato into small, uniform half-inch cubes to ensure even cooking.

• 3

  In a bowl, toss the potato cubes with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper.

• 4

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

• 5

  While potatoes roast, season the chicken breast on both sides with chipotle powder, garlic powder, salt, and pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 5-6 minutes per side until cooked through and the spices form a fragrant crust.

• 8

  During the last 4 minutes of chicken cooking, add the sliced red bell peppers and onions to the same skillet, sautéing until tender-crisp.

• 9

  Slice the chicken into strips and serve over the bed of crispy roasted potatoes and sautéed vegetables.

• 10

  Garnish with freshly chopped cilantro for a bright finish.