NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup gold potatoes

2 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh lime juice

PREPARATION

• 1

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

• 2

  Toss the cubed gold potatoes on the baking sheet with 1 tsp of extra virgin olive oil, 0.125 tsp of sea salt, and the garlic powder until every piece is well-coated.

• 3

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

• 4

  While the potatoes are roasting, season the chicken breast evenly with the remaining sea salt and the black pepper.

• 5

  Heat the remaining 1 tsp of extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-7 minutes per side until the exterior is browned and the internal temperature reaches 165°F.

• 7

  During the last 4 minutes of cooking the chicken, add the sliced red bell peppers and the minced chipotle peppers in adobo to the skillet.

• 8

  Sauté the peppers and chicken together until the peppers are tender-crisp and the smoky chipotle sauce is well-distributed.

• 9

  Remove from the heat, drizzle the fresh lime juice over the chicken, and serve immediately alongside the crispy roasted potatoes.