NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1.5 medium Russet potato

1 cup bell pepper

0.5 cup red onion

1 tbsp olive oil

0.5 tsp chili powder

0.5 tsp cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Dice the Russet potatoes, bell peppers, and red onion into uniform half-inch cubes for even roasting.

• 3

  In a large bowl, toss the vegetables with half of the olive oil, half of the chili powder, half of the cumin, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 25 minutes until the potatoes are golden and tender.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining chili powder, cumin, garlic powder, salt, and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 7

  Let the chicken rest for 3 minutes before slicing into strips.

• 8

  Serve the warm chicken alongside the roasted potatoes and peppers, garnished with fresh cilantro and a bright squeeze of lime juice.