5 small-ish sized potatoes (more or less, depending on their size)
1-2 tablespoons olive oil (enough to coat the potatoes)
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
For the Chicken
2 boneless, skinless chicken breasts
juice of 1/2 lime or lemon (about 1 tablespoon – I used lemon)
1 tablespoon honey or agave nectar (I used honey)
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh cilantro or parsley (1 teaspoon if using dried herbs, like I did)
2 tablespoons olive oil
1. Preheat your oven to 450 degrees F. Wash your potatoes well and cut into bite-sized pieces. Toss with the olive oil, cumin, red pepper flakes, garlic powder, paprika, salt, and pepper (you can adjust the seasoning depending on what you’ve got in the cupboard).
2. Place the potatoes on a greased and lined baking sheet and bake for 40-50 minutes until golden and crispy.
3. While the potatoes are cooking, pound the chicken breast halves to uniform 3/8″-1/2″ thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general), or slice the breasts in half, which is what I did because they were so thick.
4. Mix the marinade, and coat the chicken well on each side, and allow to sit for 5-10minutes. Do not allow the chicken to sit much longer than that, as the acidity of the lime/lemon can degrade the meat if left too long.
5. Place on a greased and lined baking sheet. Bake for 20 minutes on the lower rack of your oven at 450 degrees F while the potatoes cook (or on the middle rack of your oven at 375 degrees F for 20-30 minutes), flipping halfway through. You can also grill them, if you like.
6. Serve the chicken with the potatoes and enjoy! Serves 2 if using regular sized chicken breasts or serves 4 if using large breasts that you cut in half.