NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Wash and dice the russet potato into 1/2-inch cubes.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes until golden and crispy, flipping halfway through.

• 5

  While the potatoes roast, slice the chicken breast into bite-sized strips.

• 6

  Season the chicken with the remaining sea salt, black pepper, garlic powder, and smoked paprika.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 8

  Add the chicken to the skillet and sauté for 5-7 minutes until cooked through and slightly browned.

• 9

  Stir in the minced chipotle peppers in adobo, coating the chicken thoroughly.

• 10

  Add the fresh baby spinach to the skillet and toss for 1 minute until just wilted.

• 11

  Serve the spicy chipotle chicken and spinach alongside the crispy roasted potatoes.