NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tsp chipotle powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup bell peppers

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into uniform 1/2-inch cubes to ensure even cooking.

• 3

  In a medium bowl, toss the potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes are roasting, cut the chicken breast into bite-sized pieces and slice the bell peppers into thin strips.

• 6

  In the same bowl used for the potatoes, toss the chicken and peppers with the remaining olive oil, chipotle powder, garlic powder, salt, and pepper.

• 7

  Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken and pepper mixture to the other side.

• 8

  Return the pan to the oven and roast for an additional 15 to 18 minutes until the chicken is cooked through and the potatoes are perfectly golden and crisp.

• 9

  Serve immediately, garnishing with fresh cilantro or a squeeze of lime if desired.