NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo sauce

1 cup Bell peppers

1 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

PREPARATION

• 1

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

• 2

  Cut the russet potato into 1/2-inch cubes and place them in a bowl with 0.5 tbsp olive oil, smoked paprika, sea salt, black pepper, and half of the garlic powder.

• 3

  Toss the potatoes until evenly coated, then spread them in a single layer on the baking sheet and roast for 25-30 minutes until golden and crispy.

• 4

  While the potatoes are roasting, slice the chicken breast into thin strips and place them in a bowl with the chipotle peppers in adobo, lime juice, and the remaining garlic powder.

• 5

  Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken strips to the skillet and sear for about 5 minutes, stirring occasionally until browned.

• 7

  Add the sliced bell peppers to the skillet with the chicken and continue to sauté for another 3-4 minutes until the peppers are tender-crisp and the chicken is fully cooked.

• 8

  Serve the smoky chipotle chicken and peppers immediately alongside the hot, crispy roasted potatoes.