NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup bell peppers

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Dice the yellow potato into small, uniform half-inch cubes and toss them in a bowl with half of the olive oil, sea salt, and smoked paprika.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and whisk together the chipotle peppers, lime juice, garlic powder, and black pepper in a medium bowl.

• 5

  Toss the chicken strips in the chipotle marinade until thoroughly coated and let sit for at least 5 minutes.

• 6

  Heat the remaining olive oil in a large cast-iron skillet over medium-high heat and add the chicken along with the sliced bell peppers.

• 7

  Sauté the mixture for 8 to 10 minutes until the chicken is cooked through and the peppers have developed a slight char, then serve immediately alongside the roasted potatoes.