NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1.5 tbsp olive oil

1 tsp chili powder

0.5 tsp cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 medium potatoes

1 cup carrots

0.5 cup corn kernels

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the potatoes and peel the carrots, then dice both into uniform 1/2-inch cubes to ensure they roast evenly.

• 3

  In a large bowl, toss the diced potatoes and carrots with 1 tablespoon of olive oil, 0.125 teaspoon of salt, and 0.125 teaspoon of pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until tender and golden.

• 5

  While the vegetables roast, slice the chicken breast into bite-sized pieces and season with chili powder, cumin, garlic powder, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat and pan-fry the chicken for 6 to 8 minutes until golden brown and cooked through.

• 7

  Add the corn kernels to the skillet during the last 2 minutes of cooking, stirring frequently to lightly char the kernels.

• 8

  Remove the roasted potatoes and carrots from the oven and combine them in the skillet with the chicken and corn.

• 9

  Drizzle the entire mixture with fresh lime juice and toss well before serving warm.