NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz gold potatoes

1.5 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup red bell pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the gold potatoes into half-inch cubes and toss them in a bowl with 1 teaspoon of olive oil, sea salt, and garlic powder.

• 3

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

• 4

  While the potatoes roast, slice the chicken breast into thin strips and toss them in a bowl with the chipotle peppers in adobo and black pepper until well coated.

• 5

  Heat the remaining 0.5 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chipotle chicken strips and sliced red bell peppers to the skillet, sautéing for 6-8 minutes until the chicken is browned and cooked through.

• 7

  Arrange the chicken and peppers on a plate next to the crispy potatoes and garnish with freshly chopped cilantro before serving.