NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium red potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup bell peppers

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 400°F and line a baking sheet with parchment paper.

• 2

  Dice the red potato into small, uniform half-inch cubes to ensure even cooking.

• 3

  Toss the potato cubes with half of the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the potatoes on the baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 5

  While the potatoes roast, whisk together the chipotle peppers in adobo and lime juice in a small bowl.

• 6

  Coat the chicken breast thoroughly with the chipotle mixture and let it marinate for at least 10 minutes.

• 7

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

• 8

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 9

  Remove the chicken to a plate to rest, then add the sliced bell peppers to the same skillet.

• 10

  Sauté the peppers for 3 to 4 minutes until they are tender-crisp and have picked up the smoky flavors from the pan.

• 11

  Slice the chicken and serve it alongside the roasted potatoes and sautéed peppers.