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 spiced chicken breast served alongside “loaded” potato wedges. The resulting flavors are a meal that'll definitely light your fire.
Cut potatoes into ¼" wedges.
Place potato wedges on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper.
Spread into a single layer on one half of baking sheet. Bake in hot oven until lightly browned, 20 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potato wedges roasts, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken breasts dry, and season both sides with 1 Tbsp. mesquite seasoning (reserve remaining for mushrooms).
Cook Chicken and Finish Potatoes
After potato wedges have roasted 20 minutes, carefully remove baking sheet from oven and flip wedges.
Place chicken on empty half of baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees and potato wedges are golden brown, 12-15 minutes.
While chicken and wedges roast, cook mushrooms.
Cook the Mushrooms
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms and white portions of green onions to hot pan.
Stir occasionally until mushrooms are browned, 5-7 minutes.
Season with remaining mesquite seasoning and remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing potato wedges with cheese, mushrooms, tomatoes, sour cream, and green portions of green onions. Slice chicken if desired and brush or drizzle with BBQ sauce. Bon appétit!