NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

1 tsp chipotle powder

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper

0.25 cup red onion

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and toss them on the baking sheet with 0.25 tbsp of olive oil, half the sea salt, and half the black pepper.

• 3

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

• 4

  While the potatoes roast, season the chicken breast evenly on both sides with the chipotle powder, smoked paprika, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a cast-iron or stainless steel skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  Remove the chicken to a cutting board to rest, then in the same skillet, sauté the sliced red bell peppers and onions for 3-4 minutes until tender-crisp and slightly charred.

• 7

  Slice the chicken into strips and serve alongside the crispy potatoes and sautéed vegetables, finished with a bright squeeze of lime juice and fresh cilantro.