NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup gold potatoes

2 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

1 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh lime juice

PREPARATION

• 1

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

• 2

  Toss the diced gold potatoes with 1 teaspoon of olive oil, sea salt, and garlic powder on the prepared baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, mince the chipotle peppers and rub them onto the chicken breast along with the black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final 4 minutes of cooking the chicken, add the sliced red bell peppers to the skillet and sauté until they are tender-crisp.

• 8

  Squeeze the fresh lime juice over the chicken and peppers, then serve immediately alongside the crispy roasted potatoes.