NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup red bell pepper

PREPARATION

• 1

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

• 2

  Dice the russet potato into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  In a small bowl, toss the potato cubes with 0.25 tablespoons of olive oil, 0.25 teaspoons of smoked paprika, and a pinch of sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown.

• 5

  While the potatoes roast, mince the chipotle peppers and rub them onto the chicken breast along with the garlic powder and remaining smoked paprika.

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a cast-iron skillet over medium-high heat.

• 7

  Sear the chicken breast for 5-7 minutes per side until the exterior is charred and the internal temperature reaches 165°F.

• 8

  Remove the chicken to a plate to rest and add the sliced red bell peppers to the hot skillet, sautéing for 3-4 minutes until tender-crisp.

• 9

  Slice the chicken and serve it alongside the crispy potatoes and sautéed peppers.