NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.75 tbsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo sauce

0.5 cup Red bell pepper

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Wash and dice the russet potato into 1/2-inch cubes.

• 3

  In a bowl, toss the potatoes with 0.5 tablespoon of olive oil, garlic powder, and half of the sea salt.

• 4

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.

• 5

  While potatoes roast, slice the chicken breast into thin strips and toss in a bowl with the chipotle peppers in adobo, remaining salt, and black pepper.

• 6

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

• 7

  Add the chicken strips, sliced red bell peppers, and red onions to the skillet.

• 8

  Sauté for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.

• 9

  Plate the crispy roasted potatoes and top with the spicy chipotle chicken and pepper mixture.

• 10

  Garnish with freshly chopped cilantro before serving.