NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Potato

0 tbsp 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 Bell pepper

0.5 cup Red onion

PREPARATION

• 1

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

• 2

  Dice the potato into 1/2-inch cubes and toss them in a bowl with 0.5 tbsp of olive oil, 0.25 tsp smoked paprika, and a pinch of sea salt.

• 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-brown and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and toss in a bowl with the chipotle peppers in adobo, garlic powder, and the remaining smoked paprika.

• 5

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

• 6

  Add the chicken strips to the skillet and sear for 5-6 minutes, stirring occasionally, until the chicken is cooked through and has a slight char.

• 7

  Remove the chicken from the skillet and set aside; add the sliced bell peppers and red onion to the same skillet.

• 8

  Sauté the vegetables for 4-5 minutes until they are tender-crisp and have picked up the smoky flavors from the pan.

• 9

  Plate the spicy chicken alongside the crispy roasted potatoes and sautéed vegetables, finishing with the remaining sea salt and black pepper.