NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

0.75 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp lime juice

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Dice the yellow potato into 1/2-inch cubes and toss with 0.5 tbsp olive oil, sea salt, and smoked paprika.

• 3

  Spread potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until golden and crispy.

• 4

  While potatoes roast, whisk together the chipotle peppers, lime juice, garlic powder, and remaining olive oil in a small bowl.

• 5

  Slice the chicken breast into thin strips and coat thoroughly with the chipotle marinade.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 7

  Add the sliced red bell pepper to the skillet during the last 4 minutes of chicken cooking to soften and char slightly.

• 8

  Serve the spicy chicken and peppers over the crispy roasted potatoes.