Mesquite is a tree species native to Mexico and the American Southwest. When smoked, the wood imparts a distinctive sweetness and aroma to foods. Capture that essence with this tangy spiced chicken breast served alongside "loaded" potato wedges. This is a low-calorie meal that'll definitely light your fire.
Cut potatoes into ¼” wedges. Place on prepared baking sheet and toss with 2 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and bake until lightly browned, 20 minutes. While potatoes bake, prepare ingredients.
Prepare the Ingredients
Quarter mushrooms. Halve grape tomatoes. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts, pat dry, and season both sides with 2 Tbsp. seasoning blend (reserve remaining for mushrooms).
Cook the Chicken
Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium-high heat. Add chicken breasts to hot pan and cook until golden brown, 2-3 minutes. Flip chicken and place pan in oven. Bake until browned and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Remove from oven and rest 3 minutes.
Finish the Potatoes
Once potatoes have baked 20 minutes, carefully remove baking sheet from oven. Flip potatoes and bake until potatoes are golden brown, 8-10 minutes. While chicken and potatoes bake, cook mushrooms.
Cook the Mushrooms
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add mushrooms and white portions of green onions to hot pan. Cook, stirring occasionally, until mushrooms are browned, 5-7 minutes. Season with remaining seasoning blend.
Plate the Dish
Place a serving of potatoes on a plate and garnish with shredded cheddar-jack cheese, mushrooms, tomatoes, sour cream, and green portions of green onions. Add chicken breast to plate and brush with BBQ sauce. Slice chicken breast if desired.