NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

120 g Yukon gold potato

2 tsp extra virgin olive oil

0.5 cup red bell pepper

1 tbsp chipotle peppers in adobo sauce

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 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon gold potato into half-inch cubes and toss them in a bowl with 1 tsp of olive oil, sea salt, and garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, coat the chicken breast evenly with the chipotle peppers in adobo sauce and lime juice.

• 5

  Heat the remaining 1 tsp of olive oil in a cast-iron skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is charred and the inside is cooked through.

• 7

  Add the sliced red bell peppers to the skillet during the final 4 minutes of cooking, sautéing until they are just tender.

• 8

  Plate the smoky chicken alongside the crispy roasted potatoes and peppers for a clean, satisfying meal.