NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium potato

1.5 tsp olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Dice the potato into half-inch cubes and toss them in a bowl with 1 teaspoon of olive oil, half the sea salt, and half the smoked paprika.

• 3

  Spread the potatoes on the prepared baking sheet and roast for 25 minutes until they are golden and crispy.

• 4

  While potatoes roast, season the chicken breast with the remaining sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Heat the remaining half teaspoon of olive oil in a skillet over medium-high heat.

• 6

  Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, brush the minced chipotle peppers in adobo over both sides of the chicken to glaze it.

• 8

  Serve the glazed chicken and roasted potatoes over a fresh bed of baby spinach.