PREP:10 MINS COOK:16 MINS TOTAL:26 MINS Cal: 166

INGREDIENTS

• 1 heaping tablespoon light brown sugar FOR KETO: use brown sugar substitute
• 1 1/2 teaspoons mild paprika
• 1 teaspoon dried oregano, or dried Thyme
• 1 teaspoon salt
• 1/2 teaspoon each garlic powder and onion powder
• 1/4 teaspoon cracked black pepper to taste
• 1/4 teaspoon cayenne pepper, (or chili powder) for an extra kick. OPTIONAL
• 4 large chicken breasts (7oz | 200g each)
• 1 tablespoon olive oil

OPTIONAL:

• 3 tablespoons butter
• 1 large clove garlic, minced or finely chopped
• 1 teaspoon fresh chopped parsley

INSTRUCTIONS

• Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
• Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
• Combine sugar, paprika, oregano, salt, powders and pepper(s).
• Line a baking pan with parchment (or baking) paper. Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 
• Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
• For crispier chicken, change your oven setting to broil (or grill in Aus/UK) on high during the last 2-3 minutes of cooking until golden.
• Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
• OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. .
• To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

INGREDIENTS

Cooking spray

(1-lb.) bags frozen tater tots

1 tbsp.extra-virgin olive oil

1 lb. ground beef

1 tbsp. taco seasoning

1 c. cherry tomatoes, quartered

1 c. black beans

1 jalapeño, sliced

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

Sour cream, for serving

Guacamole, for serving

Freshly chopped cilantro, for serving

DIRECTIONS

1. Preheat oven to 450° and grease a 9”-x-13” baking dish with cooking spray. Add tater tots and bake until crispy, 20 minutes. 
2. In a large skillet over medium heat, heat oil. Add beef and cook until no longer pink, 6 minutes. Drain fat. 
3. Return skillet to stove and season with taco seasoning.
4. Top tater tots with beef, tomatoes, black beans, jalapeños, and cheeses. 
5. Bake until warmed through and cheese is melty, 10 minutes. 
6. Top with sour cream, guacamole, and cilantro before serving.

SERVES2 to 3

INGREDIENTS

For the chicken:

• 1 pound boneless, skinless chicken thighs
• Salt/Freshly ground black pepper
• Olive oil

For the sauce (optional):

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon packed brown sugar
• 4 cloves garlic, minced
• Pinch red pepper flakes

INSTRUCTIONS

1. Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
2. Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.
3. Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.
4. Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
5. Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
6. Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

RECIPE NOTES

Doubling: You can double this recipe and bake the chicken in a 9×13-inch baking dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.