NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into small 0.5-inch cubes and toss them with 0.25 tablespoons of olive oil, sea salt, and garlic powder.

• 3

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

• 4

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

• 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 5-6 minutes until browned and cooked through.

• 7

  Stir in the diced red bell pepper and the chipotle peppers in adobo sauce, cooking for an additional 3 minutes until the peppers soften.

• 8

  Season the mixture with black pepper and a squeeze of fresh lime juice, then remove from heat.

• 9

  Plate the crispy roasted potatoes and top them with the spicy chipotle chicken mixture.

• 10

  Garnish with freshly chopped cilantro and serve immediately while hot.