NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1.5 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 medium red bell pepper

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the russet potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with 0.75 tsp of olive oil, the garlic powder, the onion powder, and a pinch of the sea salt.

• 4

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

• 5

  While the potatoes roast, whisk together the chipotle peppers in adobo, lime juice, and the remaining sea salt and black pepper in a small bowl.

• 6

  Coat the chicken breast thoroughly with the chipotle marinade.

• 7

  Heat the remaining 0.75 tsp of olive oil in a cast-iron skillet over medium-high heat.

• 8

  Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 9

  Remove the chicken to rest, then add the sliced red bell pepper to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 10

  Serve the sliced chipotle chicken alongside the crispy roasted potatoes and sautéed peppers.