NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 cup bell peppers

PREPARATION

• 1

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

• 2

  Dice the russet potato into small cubes and toss them with 0.25 tablespoons of olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the prepared sheet and roast for 25 minutes until they are golden and crispy.

• 4

  While the potatoes roast, slice the chicken breast into thin strips and coat them with the chipotle peppers and garlic powder.

• 5

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

• 6

  Add the chicken strips and sliced bell peppers to the skillet, sautéing for about 7 minutes until the chicken is cooked through.

• 7

  Serve the smoky chipotle chicken and peppers immediately alongside the crispy roasted potatoes.