NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp 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 toss them with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, coat the chicken breast evenly with the chipotle peppers in adobo, garlic powder, and lime juice.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Add the sliced red bell peppers and red onions to the skillet during the last 5 minutes of the chicken's cooking time, sautéing until tender-crisp.

• 8

  Slice the chicken and serve it alongside the crispy roasted potatoes and sautéed vegetables.