NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Extra virgin olive oil

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.25 cup Pico de gallo

PREPARATION

• 1

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

• 2

  Slice the russet potato into thin, uniform fries and toss them with 0.25 tablespoons of olive oil and a pinch of sea salt.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.

• 4

  While the fries roast, dice the chicken breast into small bite-sized pieces.

• 5

  In a bowl, toss the chicken with the remaining 0.25 tablespoons of olive oil, chili powder, cumin, garlic powder, salt, and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 6-8 minutes until cooked through and slightly charred.

• 7

  In a small bowl, mash the avocado with lime juice and a pinch of salt until smooth and creamy.

• 8

  Layer the roasted potato fries on a plate, top with the warm chicken asada, a dollop of guacamole, fresh pico de gallo, and chopped cilantro.