NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

2 tsp olive oil

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.25 cup red onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes. In a bowl, toss the potatoes with 1 teaspoon of olive oil, the smoked paprika, and half of the sea salt.

• 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, slice the chicken breast into bite-sized strips and dice the red bell pepper and onion. Mince the garlic.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the onion and bell pepper, sautéing for 3-4 minutes until softened.

• 6

  Add the chicken strips and garlic to the skillet. Season with the remaining sea salt and black pepper. Cook for 5-6 minutes until the chicken is browned and cooked through.

• 7

  Stir in the chipotle peppers in adobo and lime juice, coating the chicken and vegetables thoroughly. Let it simmer for 1 minute to meld the flavors.

• 8

  Plate the crispy roasted potatoes and top them with the spicy chipotle chicken mixture. Serve immediately.