NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon gold potato

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup red bell pepper

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and toss them in a bowl with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the potatoes roast, slice the chicken breast into thin strips and place them in a bowl with the chipotle peppers in adobo, garlic powder, and the remaining salt and pepper.

• 5

  Slice the red bell pepper into thin strips.

• 6

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

• 7

  Add the marinated chicken and bell peppers to the skillet and sauté for 6-8 minutes until the chicken is cooked through and the peppers have a slight char.

• 8

  Remove the crispy potatoes from the oven and plate them as a base.

• 9

  Top the potatoes with the spicy chipotle chicken and peppers, then garnish with freshly chopped cilantro before serving.