NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Red potatoes

0.75 tbsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo sauce

0.5 cup Bell peppers

0.5 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Dice the red potatoes into small, even cubes and toss them in a bowl with 0.5 tbsp of olive oil, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  While potatoes roast, cut the chicken breast into bite-sized pieces and slice the bell peppers and red onion.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through.

• 7

  Add the sliced bell peppers and onions to the skillet, sautéing for 3-4 minutes until tender-crisp.

• 8

  Stir in the minced chipotle peppers in adobo and lime juice, coating the chicken and vegetables thoroughly.

• 9

  Serve the spicy chipotle chicken and vegetables alongside the crispy roasted potatoes.