NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small potato

2 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup bell peppers

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp ground cumin

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the potatoes roast, slice the chicken breast into bite-sized strips and season with garlic powder and ground cumin.

• 5

  Heat the remaining 1 tsp of olive oil in a large skillet over medium-high heat and sear the chicken until it is cooked through and lightly browned.

• 6

  Add the sliced bell peppers to the skillet and sauté for 3-4 minutes until they are tender yet still vibrant.

• 7

  Stir in the chipotle peppers in adobo sauce, coating the chicken and peppers thoroughly to create a smoky glaze.

• 8

  Plate the spicy chipotle chicken and peppers alongside the crispy roasted potatoes and serve immediately.