NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 tbsp chipotle peppers in adobo sauce

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and slice the red bell pepper into thin strips.

• 3

  In a medium bowl, toss the potato cubes with 0.5 tbsp of the olive oil, 0.25 tsp of sea salt, the black pepper, and the smoked paprika.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 5

  Add the bell pepper strips to the baking sheet, toss with the potatoes, and roast for an additional 10-15 minutes until the potatoes are golden and crispy.

• 6

  While the vegetables roast, rub the chicken breast with the chipotle peppers in adobo, garlic powder, and the remaining 0.25 tsp of sea salt.

• 7

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted potatoes and peppers, garnished with fresh cilantro.