NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Olive oil

1 tbsp Chipotle peppers in adobo

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Bell peppers

0.25 cup Red onion

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While potatoes roast, slice the chicken breast into thin strips and toss in a bowl with the chipotle peppers, garlic powder, and the remaining olive oil.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken strips for 6-8 minutes until fully cooked and slightly charred.

• 6

  Add the sliced bell peppers and red onion to the skillet with the chicken and sauté for an additional 4 minutes until tender-crisp.

• 7

  Arrange the crispy potatoes on a plate, top with the smoky chipotle chicken and peppers, and finish with a fresh squeeze of lime juice.