NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

1 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and place them in a bowl, tossing with half of the olive oil, garlic powder, and a pinch of sea salt and black pepper.

• 3

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

• 4

  While potatoes roast, slice the chicken breast into thin strips and toss in a bowl with the minced chipotle peppers in adobo.

• 5

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

• 6

  Add the chicken strips and sliced red bell peppers to the skillet, sautéing for 6 to 8 minutes until the chicken is cooked through and the peppers are tender-crisp.

• 7

  Season the chicken and pepper mixture with the remaining sea salt and black pepper.

• 8

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