NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

1 cup red bell pepper

0.5 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and place them in a bowl. Toss with half of the olive oil, smoked paprika, and a pinch of salt and pepper.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through.

• 6

  Add the sliced onions and bell peppers to the skillet. Sauté for 4 minutes until the vegetables are tender-crisp.

• 7

  Finely mince the chipotle pepper and garlic, then add them to the skillet. Stir well to coat the chicken and vegetables in the smoky sauce, cooking for another 2 minutes.

• 8

  Remove the crispy potatoes from the oven and divide them onto plates. Top with the spicy chipotle chicken mixture.

• 9

  Garnish with fresh chopped cilantro and serve immediately.