NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the Russet potato into thin, even wedges and toss them in a bowl with 0.25 tablespoons of olive oil, the garlic powder, and a pinch of the sea salt.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 22-25 minutes until they are golden brown and crispy on the edges.

• 4

  While the potatoes are roasting, slice the chicken breast into thin strips and toss in a small bowl with the chipotle peppers in adobo, black pepper, and the remaining sea salt.

• 5

  Heat the remaining 0.25 tablespoons of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the marinated chicken strips and sliced red bell peppers to the skillet, sautéing for 6-8 minutes until the chicken is cooked through and the peppers are tender-crisp.

• 7

  Remove from heat, drizzle the fresh lime juice over the chicken mixture, and serve immediately alongside the hot, crispy potato wedges.