NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium red potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Wash and dice the red potato into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  In a bowl, toss the potato cubes with half of the olive oil and the sea salt until evenly coated.

• 4

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

• 5

  While the potatoes roast, prepare the chicken by rubbing it thoroughly with the chipotle peppers in adobo, garlic powder, onion powder, and black pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.

• 9

  Plate the sliced chicken alongside the crispy potatoes, then garnish with fresh cilantro and a squeeze of lime juice.