Disclaimer: Post contains an affiliate link.
1/2 of a 15 oz. can of organic tomato sauce 1/4 c Sriracha
1/2 T grated ginger
1/2 T minced garlic
1/4 t sea salt
4 organic pastured chicken breasts, pounded to an even thickness
Splash of filtered water
Black and white sesame seeds for garnish (optional)
Sea salt to taste
2 lg russet potatoes, peeled and diced into 1" cubes
5 cloves of garlic, minced
1 t cumin powder
1/2 t turmeric powder
Sea salt to taste Extra virgin olive or cold pressed avocado oil for drizzling
1/4 c roughly chopped cilantro for garnish
4 lemon wedges for garnish
Preheat oven to 425°F and line two baking sheets with parchment paper or a silicone baking sheet.
Mix tomato sauce and next 4 ingredients in a medium bowl. Evenly arrange chicken on one of the parchment paper lined baking sheets and coat generously with sriracha sauce. Sprinkle with salt and pepper then drizzle with oil. Add a splash of oil to the sheet tray then set aside.
Place potatoes on the other sheet tray then sprinkle with garlic, cumin, turmeric and salt. Drizzle with oil then toss to coat.
Bake both sheet trays for 25-30 minutes (depending on how hot your oven is and how thick your chicken breasts are) until internal temperature of chicken reaches 165°F and potatoes are tender.
Garnish chicken with sesame seeds if using and sprinkle potatoes with cilantro. Serve with lemon wedges.
NOTE: Sauteed bell peppers + sesame ginger cucumber salad are nice additions to this dish!