NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 tbsp fresh lime juice

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes. In a bowl, toss them 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 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and dice the red bell pepper.

• 5

  In a small bowl, whisk together the minced chipotle peppers in adobo and the fresh lime juice to create the glaze.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes until browned.

• 7

  Add the red bell pepper to the skillet and sauté for another 3 minutes until the peppers are tender-crisp.

• 8

  Pour the chipotle-lime glaze over the chicken and peppers, stirring constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 9

  Plate the zesty chicken and peppers alongside the crispy roasted potatoes, garnishing with freshly chopped cilantro.