NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lime

0.5 cup red bell pepper

1 tsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the russet potato into small 1/2-inch cubes and toss them on the baking sheet with 0.25 tbsp of olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 25-30 minutes, tossing halfway through, until they are golden and crispy on the outside.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and chop the red bell pepper into similar sized pieces.

• 5

  In a small bowl, whisk together the minced chipotle peppers, lime juice, and garlic powder to create the spicy glaze.

• 6

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

• 7

  Add the chicken and bell peppers to the skillet, sautéing for 6-8 minutes until the chicken is fully cooked and the peppers are tender-crisp.

• 8

  Pour the chipotle glaze over the chicken and peppers, stirring constantly for 1 minute until everything is glossy and well-coated.

• 9

  Divide the crispy roasted potatoes onto plates and top with the spicy chipotle chicken mixture.

• 10

  Garnish with freshly chopped cilantro and an extra squeeze of lime if desired before serving.