NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yellow potato

0.5 tbsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Garlic

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Dice the yellow potato into 1/2-inch cubes and toss with 0.25 tbsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are crispy and golden brown.

• 4

  While the potatoes roast, slice the chicken breast into bite-sized strips and season with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-6 minutes until browned and cooked through.

• 7

  Add the sliced red bell pepper, red onion, and minced garlic to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Stir in the chipotle peppers in adobo and lime juice, tossing everything together to coat the chicken and vegetables in the smoky sauce.

• 9

  Plate the spicy chicken and vegetable mixture alongside the crispy roasted potatoes and serve immediately.