NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

5 oz Yukon gold potato

0.75 tbsp 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

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp fresh lime juice

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potatoes into 1/2-inch cubes and toss them in a bowl with 0.5 tablespoons of olive oil, smoked paprika, and half of the sea salt.

• 3

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

• 4

  While the potatoes roast, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and garlic powder.

• 5

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

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final 3 minutes of cooking the chicken, add the diced red bell peppers and the minced chipotle peppers in adobo to the skillet, sautéing until the peppers are tender-crisp.

• 8

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