Pan-Seared Chicken with Herbed Potatoes

Ingredients

• Olive oil

  ¼ tbsp or 3g

• Potato

  raw, with skin

  ½ cup, diced or 75g

• Chicken breast

  raw, skinless

  2 oz or 57g

• Paprika

  ¼ tsp or 0.5g

• Garlic powder

  ¼ tsp or 0.8g

• Thyme

  dried

  ⅛ tsp, leaves or 0.1g

• Salt

  table

  ¹⁄₁₆ tsp or 0.4g

• Black pepper

  ground

  ¹⁄₁₆ tsp or 0.1g

Directions

1. Pat chicken dry. In a small bowl, combine paprika, garlic powder, thyme, salt, and pepper, then rub evenly over both sides of the chicken.
2. Heat a large skillet over medium heat. Add olive oil and swirl to coat the pan.
3. Add the diced potatoes and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a plate and keep warm.
4. In the same skillet, add the seasoned chicken and cook over medium heat until browned and cooked through, 5–7 minutes per side, or until the thickest part reaches 165°F. Let rest 2–3 minutes.
5. Serve the chicken alongside the potatoes.