NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 cup bell peppers

0.25 cup red onion

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and toss with half the olive oil, garlic powder, and a pinch of salt.

• 3

  Spread the potatoes on the sheet and roast for 25 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, coat the chicken breast in the chipotle peppers in adobo, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side.

• 6

  Remove the chicken to a plate to rest, then add the sliced bell peppers and red onion to the same skillet.

• 7

  Sauté the vegetables for 4 minutes until tender-crisp and slightly charred from the chicken juices.

• 8

  Plate the chicken and vegetables next to the roasted potatoes and finish with a bright squeeze of lime juice.