NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Yukon gold potatoes

0.75 tbsp Olive oil

1 tbsp Chipotle peppers in adobo

1 clove Garlic

0.25 cup Red onion

0.5 cup Bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper.

• 2

  Toss the diced Yukon gold potatoes with 0.5 tbsp olive oil and half of the sea salt.

• 3

  Spread potatoes on the sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While potatoes roast, whisk together chipotle peppers, lime juice, minced garlic, and remaining salt and pepper.

• 5

  Coat the chicken breast strips in the chipotle mixture and let sit for 10 minutes.

• 6

  Heat the remaining 0.25 tbsp olive oil in a skillet over medium-high heat and sauté the red onion and bell peppers until tender.

• 7

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

• 8

  Serve the spicy chipotle chicken and peppers over the crispy roasted potatoes and garnish with fresh cilantro.