As a nod to everyone's favourite tapas dish (patatas bravas!), this Spanish-inspired chicken is served on a bed of roasted Yukon Gold potatoes. The spuds serve two purposes: They're the perfect textural contrast to juicy, Basque-seasoned chicken breast, and they soak up every drop of smoky tomato sauce that's spooned over top. For even more palate-pleasing complexity, we paired the main course with a medley of roasted bell peppers and onions and creamy roasted red pepper aioli.

Ingredients: Russet potatoes • Chicken breast • Red bell pepper • Green bell pepper • Avocado mayonnaise (avocado oil, filtered water, frozen and powdered egg yolks, organic frozen whole eggs, organic white vinegar, organic mustard (organic vinegar, water, organic mustard seed, salt, organic spices), salt, organic rosemary extract) • Red onion • Olive oil • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Minced garlic (water, dehydrated garlic, citric acid) • Smoked paprika • Onion powder • Sea salt • Garlic powder • Roasted garlic powder • Black pepper • Fennel seed.