NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 tsp garlic powder

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them in a bowl with 0.25 tbsp of olive oil, the smoked paprika, and the sea salt.

• 3

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and season them with the garlic powder and black pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-7 minutes until cooked through, then stir in the chipotle peppers and adobo sauce to coat the meat thoroughly.

• 7

  Plate the chipotle chicken next to the crispy potatoes and garnish with chopped fresh cilantro and a squeeze of lime juice before serving.