NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

6 oz russet potato

2.5 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 cup red bell pepper

1 tbsp lime juice

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and toss in a bowl with 1.5 teaspoons of olive oil, half the sea salt, and the smoked paprika.

• 3

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

• 4

  While potatoes roast, mince the chipotle peppers and combine them in a small bowl with the lime juice, garlic powder, and black pepper.

• 5

  Coat the chicken breast evenly with the chipotle mixture and let it marinate for at least 10 minutes.

• 6

  Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

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

• 8

  Slice the chicken into strips and serve immediately alongside the roasted potatoes and peppers, finishing with the remaining sea salt.