NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1.5 tsp olive oil

1 tbsp chipotle peppers in adobo

0.5 medium bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them in a bowl with 1 teaspoon of olive oil, sea salt, black pepper, and garlic powder.

• 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 the potatoes roast, whisk together the chipotle peppers in adobo and lime juice in a small bowl, then coat the chicken breast thoroughly with the mixture.

• 5

  Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F and the exterior has a nice char.

• 7

  Remove the chicken to rest and add the sliced bell peppers to the same skillet, sautéing for 3 minutes until tender-crisp.

• 8

  Serve the spicy chipotle chicken alongside the crispy potatoes and sautéed peppers for a balanced, flavorful meal.