Pan-Seared Chicken with Spicy Yogurt Sauce, Roasted Potatoes, and Sweet Peppers

Ingredients

• 2 lb boneless chicken breast
• salt (to taste, for chicken)
• 1 tsp black pepper (for chicken)
• 1 tbsp garlic powder (for chicken)
• 1 tbsp onion powder (for chicken)
• 1 tsp red chili powder (for chicken)
• 1 tsp red chili flakes (for chicken)
• oil (for cooking the chicken)
• 1 cup yogurt (for spicy yogurt sauce)
• 1 tsp sriracha (more or less to taste)
• 2 tsp honey (more or less to taste)
• 4 tbsp sweet chili sauce (for spicy yogurt sauce)
• 0.333 cup mayonnaise (for spicy yogurt sauce)
• salt (to taste, for sauce)
• 1 tsp garlic powder (for sauce)
• 1 tsp black pepper (for sauce)
• 1 tsp lemon juice (freshly squeezed)
• 20 baby potatoes (cut in half; source gives a count range)
• salt (to taste, for potatoes)
• 1 tsp black pepper (for potatoes)
• 1 tbsp garlic powder (for potatoes)
• 1 tbsp onion powder (for potatoes)
• 1 tsp red chili powder (for potatoes)
• 1 tbsp cornstarch (for potatoes)
• 3 tbsp oil (for coating the potatoes)
• sweet peppers (to serve; amount not specified)

Steps

1. 1

   Clean and pat the chicken breasts dry. Make slits in a cross-pattern on the chicken.

2. 2

   In a bowl, combine the chicken seasoning: salt, black pepper, garlic powder, onion powder, red chili powder, and red chili flakes.

3. 3

   Rub the seasoning mixture all over the chicken, working some of it into the slits.

4. 4

   Heat oil in a pan over medium-high heat.

5. 5

   Place the chicken in the pan. Pour some of the spicy yogurt sauce over the chicken, then cover the pan and cook for 3–4 minutes over medium heat.

6. 6

   Pan-sear the chicken until cooked through, about 5–6 minutes per side.

7. 7

   In a bowl, combine the yogurt, sriracha, honey, sweet chili sauce, mayonnaise, salt, garlic powder, black pepper, and freshly squeezed lemon juice.

8. 8

   Mix the sauce well to combine.

9. 9

   Refrigerate the spicy yogurt sauce until ready to serve.

10. 10

    Preheat the oven to 425°F (220°C).

11. 11

    In a bowl, combine the halved baby potatoes, salt, black pepper, garlic powder, onion powder, red chili powder, and cornstarch.

12. 12

    Toss to coat the potatoes evenly.

13. 13

    Drizzle the oil over the potatoes and toss again.

14. 14

    Spread the potatoes in a single layer on a baking sheet.

15. 15

    Roast in the preheated oven for 30–35 minutes, or until tender and golden brown.

16. 16

    Serve the pan-seared chicken with the roasted potatoes and sweet peppers.

17. 17

    Dollop the spicy yogurt sauce on top.

Notes

The source does not specify the amount of cooking oil for the chicken or the amount of sweet peppers. It also does not provide a chicken internal temperature; cook until the chicken is cooked through.

Nutrition per serving

• main
• chicken
• pan-seared
• roasted
• spicy
• family dinner