NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Russet potato

0.75 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Chipotle peppers in adobo sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into half-inch cubes and toss them in a bowl with 0.5 tablespoons of olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes until they are golden and crispy.

• 4

  While the potatoes roast, cut the chicken breast into bite-sized pieces and finely dice the red bell pepper and onion.

• 5

  Heat the remaining 0.25 tablespoons of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 5 minutes until browned on all sides.

• 7

  Stir in the diced bell peppers, onions, and the minced chipotle peppers in adobo sauce.

• 8

  Continue cooking for 4-5 minutes until the chicken is cooked through and the vegetables are tender.

• 9

  Plate the spicy chipotle chicken alongside the crispy roasted potatoes and garnish with fresh cilantro before serving.