NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Gold potatoes

2 tsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the gold potatoes into small, even cubes and toss them in a bowl with 1 tsp of olive oil, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, mince the chipotle peppers and rub them onto the chicken breast along with the remaining 1 tsp of olive oil.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing into strips.

• 7

  Serve the sliced chipotle chicken alongside the crispy potatoes, drizzling everything with fresh lime juice and garnishing with chopped cilantro.