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

0.5 cup red bell pepper

0.25 cup red onion

1 tsp fresh lime juice

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and toss them in a bowl with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

  While the potatoes roast, season the chicken breast evenly on both sides with chipotle powder, garlic powder, and the remaining sea salt.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.

• 7

  In the same skillet, add the sliced red bell peppers and red onions. Sauté for 4-5 minutes until they are tender and slightly charred.

• 8

  Slice the chicken into strips and serve alongside the crispy potatoes and sautéed vegetables. Drizzle the entire plate with fresh lime juice before serving.