NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup bell peppers

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Dice the yellow potato into small, uniform cubes and place them in a bowl.

• 3

  Toss the potatoes with 0.25 tbsp of olive oil, sea salt, and smoked paprika until evenly coated.

• 4

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 5

  While the potatoes roast, cut the chicken breast into bite-sized pieces and slice the bell peppers.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and cook for 5-6 minutes until browned on all sides.

• 8

  Stir in the sliced bell peppers, minced garlic, and chipotle peppers in adobo sauce.

• 9

  Sauté for another 4-5 minutes until the chicken is fully cooked through and the peppers are tender.

• 10

  Remove from heat, season with black pepper, and serve the chipotle chicken over the bed of crispy roasted potatoes.