NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

100 g Yukon gold potatoes

1 tbsp avocado oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon gold potatoes into uniform 1/2-inch cubes to ensure even cooking and maximum crispiness.

• 3

  In a medium bowl, toss the potato cubes with 0.5 tablespoon of avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown.

• 5

  While the potatoes roast, trim any excess fat from the chicken thighs and pat them dry with a clean paper towel.

• 6

  In a small mixing bowl, combine the minced chipotle peppers, garlic powder, onion powder, lime juice, and the remaining 0.5 tablespoon of avocado oil.

• 7

  Rub the chipotle marinade over both sides of the chicken thighs until they are thoroughly coated.

• 8

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 9

  Remove the chicken from the pan and let it rest for 3-5 minutes to allow the juices to redistribute.

• 10

  Plate the spicy chicken alongside the crispy roasted potatoes and finish with a garnish of freshly chopped cilantro.