NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Russet potato

0.25 tbsp Olive oil

1 tbsp Chipotle peppers in adobo sauce

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Bell peppers

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the russet potato into small cubes and toss them on the baking sheet with 0.5 tbsp olive oil, sea salt, and smoked paprika.

• 3

  Roast the potatoes for 25-30 minutes, flipping halfway through, until they achieve a golden and satisfying crunch.

• 4

  While the potatoes roast, coat the chicken breast evenly with the chipotle in adobo sauce, garlic powder, and black pepper.

• 5

  Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat.

• 6

  Sear the chicken for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Add the sliced bell peppers to the skillet during the last 4 minutes of the chicken's cooking time, sautéing until tender-crisp.

• 8

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 9

  Plate the sliced chicken with the roasted potatoes and peppers, then garnish with fresh cilantro.