NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Red potato

0.5 tbsp Olive oil

1 tbsp Chipotle peppers in adobo

0.5 cup Bell peppers

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Dice the red potatoes into 1/2-inch cubes and toss them with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 20-25 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 lime juice.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Add the sliced chicken, bell peppers, and red onion to the skillet.

• 7

  Sauté for 7-9 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Serve the spicy chipotle chicken and vegetables immediately alongside the crispy roasted potatoes.