NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

5 oz Red potatoes

0.5 tbsp Olive oil

1 tbsp Chipotle peppers in adobo sauce

0.5 cup Red 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 red potatoes into 1/2-inch cubes and toss them in a bowl with 0.25 tbsp of olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and place them in a bowl with the chipotle peppers in adobo, garlic powder, and lime juice.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the marinated chicken strips and sliced red bell pepper to the skillet, sautéing for 6-8 minutes until the chicken is cooked through and the peppers are tender.

• 7

  Plate the crispy roasted potatoes and top them with the spicy chipotle chicken and peppers to serve.