Cut potatoes into 1/2" dice.

Remove stem and halve bell pepper. Remove seeds and ribs.

Trim and thinly slice green onions.

Pat chicken dry and season both sides with piri piri seasoning (use less if spice-averse).

Place bell peppers, cut-side down, on 1/3 of prepared baking sheet and evenly top with 1 tsp. olive oil and a pinch of salt.

Place potatoes on empty side of prepared sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for romesco sauce), smoked paprika, and a pinch of pepper. Spread into a single layer.

Roast in hot oven, 10 minutes.

Carefully remove from oven and gently stir potatoes. Sheet and potatoes will be hot! Use a utentil.

Roast again in hot oven until browned and tender, 15-20 minutes.

While vegetables roast, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate and tent with foil. Set aside.

While chicken cooks, continue recipe.

Shishito peppers can vary in spice level; most are mild and smoky. Remove stem and seeds, if desired.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add shishito peppers to hot pan and stir occasionally until lightly charred and tender, 6-8 minutes.

Add a pinch of salt and pepper and stir to combine, 30-45 seconds.

Remove from burner.

While shishito peppers cook, continue recipe.

Into the bowl of a blender or food processor, add roasted bell peppers, remaining garlic salt, pesto, a pinch of pepper, and 1 Tbsp. olive oil. Blend until smooth.

Don't have a blender or food processor? Chop bell peppers as finely as possible. Combine ingredients in a mixing bowl until smooth.

Plate dish as pictured on front of card, topping chicken with romesco sauce. If you have extra sauce, use as a dipper for shishito peppers! Garnish potatoes with aioli and green onions. Bon appétit!