NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz gold potato

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo

1 cup bell peppers

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the gold potatoes into 1/2-inch cubes and toss them on a baking sheet with half of the olive oil, sea salt, and garlic powder.

• 3

  Roast the potatoes for 20-25 minutes, flipping once halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, rub the chicken breast evenly with the minced chipotle peppers in adobo and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 6

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.

• 7

  In the same skillet, sauté the sliced bell peppers for 3-4 minutes until they are tender-crisp and slightly charred.

• 8

  Serve the sliced chipotle chicken alongside the crispy potatoes and peppers, finishing with a fresh squeeze of lime juice.