NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Scrub the russet potato clean and dice into half-inch cubes, then place them in a bowl and toss with half the olive oil, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  While the potatoes roast, slice the chicken breast into thin strips and finely mince the chipotle peppers from the adobo sauce.

• 5

  In a medium bowl, combine the chicken strips with the minced chipotle peppers and lime juice, tossing well to ensure every piece is coated in the smoky marinade.

• 6

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

• 7

  Add the marinated chicken, sliced red bell peppers, and red onions to the skillet, sautéing for 8 to 10 minutes until the chicken is cooked through and the vegetables are tender with a slight char.

• 8

  Remove the crispy potatoes from the oven and divide them into bowls, topping with the spicy chipotle chicken and pepper mixture.