NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 cup bell peppers

0.25 cup red onion

1 tsp fresh lime juice

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and place them in a bowl. Toss with half of the olive oil, half of the sea salt, and all of the garlic powder.

• 3

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

• 4

  While the potatoes roast, slice the chicken breast into thin strips and season evenly with chipotle powder, the remaining sea salt, and black pepper.

• 5

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

• 6

  Add the sliced bell peppers and red onion to the skillet with the chicken. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Remove the skillet from heat and stir in the crispy roasted potatoes. Drizzle with fresh lime juice before serving.