NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup red bell pepper

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes until golden and crispy.

• 4

  While the potatoes roast, finely mince the chipotle peppers and the garlic clove.

• 5

  In a small bowl, whisk together the minced chipotle, garlic, lime juice, and remaining sea salt and black pepper.

• 6

  Coat the chicken breast thoroughly with the chipotle marinade.

• 7

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

• 8

  Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 9

  During the last 4 minutes of cooking the chicken, add the sliced red bell peppers to the skillet and sauté until tender-crisp.

• 10

  Serve the chipotle chicken alongside the crispy roasted potatoes and sautéed peppers.