NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

1 tsp Olive oil

1 tbsp Chipotle peppers in adobo

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 cup Bell peppers

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Cut the russet potato into even wedges and toss them with 0.5 tsp of olive oil and the sea salt.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes until golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and season with garlic powder and black pepper.

• 5

  Heat the remaining 0.5 tsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through.

• 7

  Stir in the minced chipotle peppers and sliced bell peppers, sautéing for an additional 3-4 minutes until the peppers are tender-crisp.

• 8

  Remove from heat, drizzle with fresh lime juice, and serve the chipotle chicken alongside the hot roasted potatoes.