Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 1/2 lb Broccoli
• 3/4 lb Golden Potatoes
• 2 tbsp Mayonnaise
• 1 1/2 tsp Calabrian Chile Paste
• 1/4 c Panko Breadcrumbs
• 1/2 oz Sweet Piquante Peppers
• 1 tsp Whole Dried Oregano
• 1 Pink Or Yellow Lemon

Instructions

1

Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange an even layer, skin side down. Roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven.

2

Prepare the remaining ingredients:

While the potatoes roast, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Roughly chop the peppers. In a bowl, combine the mayonnaise, chopped peppers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

3

Bake the chicken & broccoli:

While the potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the mayonnaise mixture and breadcrumbs (pressing lightly to adhere). Drizzle with 1/2 teaspoon of olive oil. Place the broccoli florets on the other side of the sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

4

Finish the broccoli & serve your dish:

Evenly top the baked broccoli with the juice of 2 lemon wedges. Serve the baked chicken with the finished broccoli and roasted potatoes. Serve the remaining lemon wedges on the side. Enjoy!