NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Yukon gold potatoes

0.75 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

1 cup red bell pepper

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Dice the potatoes into 1/2-inch cubes and toss with 0.5 tbsp olive oil, salt, and pepper on a parchment-lined baking sheet.

• 3

  Roast potatoes for 20-25 minutes until golden and crispy, flipping halfway through.

• 4

  While potatoes roast, mince the garlic and finely chop the chipotle peppers.

• 5

  Rub the chicken breast with the chipotle peppers, minced garlic, and remaining salt and pepper.

• 6

  Heat the remaining 0.25 tbsp olive oil in a skillet over medium-high heat.

• 7

  Add the chicken to the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  During the last 5 minutes of chicken cooking, add sliced bell peppers to the skillet and sauté until tender-crisp.

• 9

  Serve the spicy chicken alongside the crispy potatoes and peppers, finished with a fresh squeeze of lime juice.