NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium potato

0.75 tbsp olive oil

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp ground cumin

1 cup fresh spinach

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  While the potatoes roast, whisk together the chipotle peppers in adobo, lime juice, minced garlic, and ground cumin in a small bowl.

• 5

  Slice the chicken breast into thin strips and coat them thoroughly with the chipotle marinade.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the marinated chicken to the skillet and sauté for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a slight char.

• 8

  Place the fresh spinach on a plate as a base, then top with the crispy roasted potatoes and the spicy chipotle chicken.