2 chicken breasts
1 pound of potatoes, thinly sliced (I used Yukon Gold)
3/4 tsp kosher salt, divided
1 T paprika
2 T Olive Oil
1 t dried thyme
1/2 tsp ground black pepper
1 red or green bell pepper, diced
1 yellow or white onion, diced
2 garlic cloves, minced
1/2 cup low-sodium chicken broth
In a small bowl, combine paprika, salt, 1 T of the oil, pepper, and thyme. Rub mixture over the chicken and set aside while you prep the potatoes.
In a large bowl, combine 1/4 tsp salt, potatoes, bell pepper, onion, garlic, and 1 T of the oil.
Heat a large pot over medium-high heat and add the potato mixture. Cook about 5 minutes, stirring occasionally, then add your chicken broth.
Cover the pot, reduce the heat to medium-low, and simmer about 5 minutes. Remove the lid, nestle the chicken into the potatoes, cover, and cook about 20 minutes, or until chicken is cooked through and potatoes are tender.
This serves 2, and is absolutely perfect for a weeknight 30 minute meal!