NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium gold potato

0.75 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the gold potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with 0.5 tbsp of olive oil, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 4

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

• 5

  In a small bowl, combine the chipotle peppers, the remaining olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.

• 6

  Coat the chicken breast thoroughly with the chipotle marinade and sear in a hot skillet over medium heat for 6-7 minutes per side until fully cooked.

• 7

  Slice the chicken into strips and serve alongside the roasted potatoes, finished with a drizzle of lime juice and fresh cilantro.