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 sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 cup red bell pepper

0.25 cup red onion

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into 1/2-inch cubes. In a small bowl, toss them with half of the olive oil, sea salt, black pepper, and smoked paprika.

• 3

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

• 4

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

• 5

  In a bowl, coat the chicken with the finely chopped chipotle peppers in adobo sauce and garlic powder.

• 6

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

• 7

  Add the bell peppers and onions to the skillet, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 8

  Squeeze fresh lime juice over the chicken and vegetable mixture.

• 9

  Serve the spicy chipotle chicken alongside the crispy roasted potatoes.