@iramsfoodstory: Pan-Seared Chicken with Spicy Yogurt Sauce, Roasted Potatoes, and Sweet Peppers For the Chicken: 2 lb boneless chicken breast Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp red chili powder 1 tsp red chili flakes Oil for cooking For the Spicy Yogurt Sauce: 1 cup yogurt 1-2 tsp sriracha (more or less to taste) 2 tsp honey (more or less to taste) 4 tbsp sweet chili sauce 1/3 cup mayonnaise Salt to taste 1 tsp garlic powder 1 tsp black pepper 1 tsp freshly squeezed lemon juice For the Roasted Potatoes: 20-25 baby potatoes, cut in half Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp red chili powder 1 tbsp cornstarch 3 tbsp oil Method: Chicken: Clean and pat dry the chicken breast. Make slits in a cross-pattern on the chicken. In a bowl, combine the seasoning mix: salt, pepper, garlic powder, onion powder, red chili powder, and red chili flakes. Rub the seasoning mix all over the chicken, making sure to get some into the slits. Heat oil in a pan over medium-high heat. Place chicken in pan and cook, pour some spicy yogurt sauce ( recipe below )on top. Cover for 3-4 minutes on medium heat. Pan-sear the chicken until cooked through, about 5-6 minutes per side. Spicy Yogurt Sauce: In a bowl, combine the yogurt, sriracha, honey, sweet chili sauce, mayonnaise, salt, garlic powder, black pepper, and lemon juice. Mix well to combine. Refrigerate until ready to serve. Roasted Potatoes: Preheat the oven to 425°F (220°C). In a bowl, combine the potatoes, salt, black pepper, garlic powder, onion powder, red chili powder, and cornstarch. Toss to coat the potatoes evenly Drizzle with oil and toss again. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until tender and golden brown. To Serve: Serve with roasted potatoes and sweet peppers. Dollop the spicy yogurt sauce on top. #chickendinner #chicken #grilledchicken #roastedpotatoes #dinner #Recipe