Ingredients

Potatoes

2 Yukon Gold potatoes, skin on cut into approx. 1/2” slices

1 T. melted butter

1/2 t. salt and sprinkling of pepper

1-2 garlic cloves, minced

Chicken and sauce

2 chicken breasts

2 T. butter, separated

2 t. paprika

Salt and pepper to your liking

1 medium Poblano pepper

1/4 Spanish or yellow onion, sliced

1/4 large red bell pepper

2 garlic cloves, chopped

1 cup sour cream*

3/4 cup half and half**

1/2 cup fresh corn

1/3 cup queso fresco***

Garnish with green onion or micro greens

* Recommended vegan option is Good Karma or Follow Your Heart

**Recommended vegan option is Ripple

***Replace with vegan mozzarella

Instructions

Preheat your oven to 400 degrees. Wash your potatoes and slice into approx. 1/2” slices. Toss with butter and sprinkle with salt, pepper and minced garlic clove. Place on a lined baking sheet, and bake for about 35 minutes until light golden brown.

Dissolve a handful of salt in a bowl of lukewarm water, then brine your chicken for at least 15 minutes.

Next rub your poblano pepper with high heat oil, place it on a baking sheet and put it under your oven broiler for 15-20 minutes, turning every few minutes to char all sides. Remove from oven and place it in either a plastic or paper bag for about ten minutes.

Rinse your chicken with cold water and then pat both sides dry. Brush with 1 T. melted butter on both sides and season with salt, pepper and paprika. Place in a 450 degree oven for 15-18 minutes until it reaches an internal temp of 165.

While chicken bakes, remove poblano from its bag, cut off the stem, remove the seeds and peel all sides, then slice into thin strips. Now slice your onion and bell pepper into strips as well.

Heat 1 T. of butter in a pan over medium-high heat. Add both peppers and onion, and allow to cook until onions are translucent. Now add chopped garlic and continue to cook, stirring occasionally, until the peppers are soft.

Add sour cream, half-and-half, salt and pepper and stir together and let simmer for about 3 more minutes then remove from heat.

Remove your chicken from the oven and cut into slices.

Complete your plate by placing a few slices of potato on the bottom, top with your chicken, then your sauce. Finish with queso fresco and garnish with green onion or microgreens.