NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium russet potato

0.25 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup bell peppers

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the potato and dice it into half-inch cubes, then toss with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 3

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

• 4

  While the potatoes are roasting, slice the chicken breast into bite-sized strips and mince the garlic.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sauté for 5-6 minutes until fully cooked and lightly browned.

• 7

  Stir in the minced garlic, chipotle peppers in adobo, smoked paprika, and sliced bell peppers.

• 8

  Cook for another 3-4 minutes until the peppers are tender and the chicken is thoroughly coated in the spicy sauce.

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving.