NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small potato

0.5 tbsp olive oil

1 cup bell peppers

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Dice the potato into half-inch cubes and toss them 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 25-30 minutes until they are golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and toss with chipotle powder, garlic powder, onion powder, and lime juice.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat and sauté the chicken until it is cooked through and slightly charred.

• 6

  Add the sliced bell peppers to the skillet during the last 4 minutes of cooking, sautéing until they are tender yet still vibrant.

• 7

  Serve the spicy chipotle chicken and peppers immediately alongside the hot roasted potatoes.