NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium potato

1 tbsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 tsp cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Dice the potato into uniform 1/2-inch cubes to ensure they cook evenly and get maximum crispiness.

• 3

  Toss the potato cubes on the baking sheet with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 4

  Roast the potatoes for 20 to 25 minutes, flipping them halfway through, until the edges are golden and crunchy.

• 5

  While the potatoes roast, rub the chicken breast thoroughly with the chipotle peppers, cumin, garlic powder, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is charred and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 9

  Arrange the baby arugula on a plate, top with the crispy roasted potatoes and sliced chipotle chicken, and finish with a fresh squeeze of lime juice.