NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

2 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup bell peppers

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the yellow potato into half-inch cubes and toss them in a bowl with 1 teaspoon of olive oil, sea salt, and smoked paprika.

• 3

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

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 7

  Add the sliced bell peppers to the skillet during the last 5 minutes of the chicken's cooking time to sauté until tender-crisp.

• 8

  Plate the smoky chipotle chicken alongside the crispy potatoes and peppers for a balanced, clean-eating meal.