NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.75 tbsp extra virgin 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

0.25 tsp garlic powder

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the russet potato and dice it into 1/2-inch cubes, then toss with 0.5 tbsp of extra virgin olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes are roasting, dice the chicken breast into bite-sized pieces and thinly slice the red bell pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat, then add the chicken and cook for 5-6 minutes until browned.

• 6

  Stir in the sliced bell peppers and chipotle peppers in adobo, cooking for another 3-4 minutes until the chicken is cooked through and the peppers are tender.

• 7

  Plate the smoky chipotle chicken alongside the crispy roasted potatoes and garnish with freshly chopped cilantro.