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. This is a calorie-conscious meal that'll definitely light your fire.
Cut potato into ¼" wedges. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of pepper. Spread into a single layer on one half of baking sheet. Bake until lightly browned, 20 minutes. Potato will finish cooking in a later step. While potato wedges roasts, prepare ingredients.
Prepare the Ingredients
Quarter mushrooms. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Halve grape tomatoes. Pat chicken breasts dry, and season both sides with 1 Tbsp. seasoning blend (reserve remaining for mushrooms).
Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until golden brown on one side, 2-3 minutes. Remove chicken from pan and set aside. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
Finish the Chicken
After potato wedges have roasted 20 minutes, carefully remove baking sheet from oven. Place chicken, seared side up, on other half of baking sheet and flip potato wedges. Roast until chicken reaches a minimum internal temperature of 165 degrees and potato wedges are golden brown, 8-10 minutes. While chicken and potato roast, cook mushrooms.
Cook the Mushrooms
Return pan used to sear chicken to 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 seasoning blend and remove from burner.
Plate the Dish
Place potato wedges on a plate and garnish with cheese, mushrooms, tomatoes, sour cream, and green portions of green onions. Slice chicken if desired and add to plate. Brush or drizzle with BBQ sauce.