NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

0.75 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into small, uniform cubes for even roasting.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, smoked paprika, and a pinch of salt and pepper.

• 4

  Spread the potatoes on the baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 5

  While potatoes roast, slice the chicken breast into thin strips and the red bell pepper into slivers.

• 6

  In a medium bowl, combine the chicken with the chipotle peppers in adobo, garlic powder, and the remaining olive oil.

• 7

  Heat a large skillet over medium-high heat and add the chicken and bell peppers.

• 8

  Sauté for 6-8 minutes until the chicken is cooked through and has a slight char on the outside.

• 9

  Plate the crispy potatoes and top with the spicy chipotle chicken mixture.

• 10

  Garnish with freshly chopped cilantro before serving.