NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Yukon Gold potatoes

2 tsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potatoes into half-inch cubes and toss them in a bowl with 1 teaspoon of olive oil, smoked paprika, and a pinch of 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 with garlic powder, sea salt, and black pepper on both sides.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

• 6

  Lower the heat and add the minced chipotle peppers in adobo to the pan with a splash of water, tossing the chicken to coat it in a spicy, smoky glaze.

• 7

  Plate the crispy potatoes alongside the chipotle chicken, then finish the dish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.