NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Dice the yellow potato into 1/2-inch cubes. In a bowl, toss them with half of the olive oil, sea salt, and garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 4

  While the potatoes roast, cut the chicken breast into bite-sized pieces and slice the red bell pepper and onion.

• 5

  In the same bowl used for potatoes, whisk together the remaining olive oil and the chipotle peppers in adobo sauce.

• 6

  Add the chicken, bell peppers, and onions to the bowl, tossing until everything is thoroughly coated in the spicy marinade.

• 7

  Remove the baking sheet from the oven, push the potatoes to one side, and add the chicken and vegetable mixture to the other side.

• 8

  Return the pan to the oven and roast for an additional 12-15 minutes until the chicken is cooked through and the potatoes are golden and crispy.

• 9

  Garnish with freshly chopped cilantro before serving.