NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp fresh lime juice

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with half of the olive oil, the sea salt, and the smoked paprika until evenly coated.

• 4

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

• 5

  While the potatoes roast, finely mince the chipotle peppers and combine them in a small bowl with the garlic powder, black pepper, and lime juice.

• 6

  Rub the chipotle mixture thoroughly over both sides of the chicken breast.

• 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 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 9

  Allow the chicken to rest for 3 minutes before slicing and serving alongside the crispy roasted potatoes.