NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon gold potato into 1/2-inch cubes.

• 3

  Toss the potato cubes with half of the olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 5

  While the potatoes roast, finely mince the chipotle peppers and whisk them in a small bowl with the lime juice, garlic powder, and the remaining olive oil.

• 6

  Coat the chicken breast thoroughly with the chipotle marinade and let it sit for at least 10 minutes.

• 7

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Allow the chicken to rest for 3 minutes before slicing it into strips.

• 9

  Plate the sliced chicken alongside the crispy potatoes and garnish with freshly chopped cilantro.