NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz yellow potato

1.5 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a small baking sheet with parchment paper.

• 2

  Dice the yellow potato into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  Toss the potato cubes with 0.75 tsp of olive oil, sea salt, black pepper, and garlic powder directly on the baking sheet.

• 4

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

• 5

  While the potatoes roast, slice the chicken breast into thin strips or bite-sized pieces.

• 6

  Dice the red bell pepper and red onion into uniform pieces.

• 7

  Heat the remaining 0.75 tsp of olive oil in a non-stick skillet over medium-high heat.

• 8

  Add the chicken to the skillet and cook for 3-4 minutes until lightly browned.

• 9

  Stir in the bell peppers, onions, and the chipotle peppers in adobo, breaking up the peppers with your spoon.

• 10

  Sauté for another 5-6 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 11

  Remove from heat and stir in the fresh lime juice to brighten the smoky flavors.

• 12

  Serve the spicy chipotle chicken immediately alongside the crispy roasted potatoes.