Sweet & Tangy Chicken with Parmesan Roasted Potatoes

R loves this dinner whenever I make it! And so do I, for good reason! Taste and deliciousness explode from every bite you take! The chicken recipe I got from my brother and his incredible cooking skills and the roasted parmesan potatoes are from Pinterest.

All Ingredients Needed:
Raw Chicken breast or tenders
Favorite Seasoning (I use Slap Yo Mamma)
Naked Juice (Mango and a Red Berry are my preferences, blueberry would also be good)
Red Pepper (powder)
Dried Basil
Optional: Dried Oregano and Thyme
Golden or Red Potatoes
Olive Oil
Garlic powder
Parmesan in the green shaker

Easiest Chicken Ever
Take your raw chicken breasts or tenders and trim them up to your liking. Place them on a cookie sheet and sprinkle with your favorite seasoning - I use a cajun seasoning that isn't too spicy or salty, Slap Yo Mamma. Stick in a preheated oven at 350-375 oven for 12-15 min (depends on thickness). Done! You can eat this chicken with anything and use it all week in your lunches!

Sweet and Tangy Reduction Sauce
You might have to play around with this one and different juices to find out what you like best, but here is how I do it. I buy 2 of the small bottles of Naked Juice - Mango and Red Berry. I pour about 3/4 of the Mango juice and 1/2 of the Red Berry juice into a sauce pan. Sprinkle in the spices (red pepper, dried basil, oregano). You can always add more later. Bring to a boil on medium high. Place a wooden spoon on top of the saucepan to prevent it from boiling over. Boil the juice down until you reach a nice thick-sauce consistency. Drizzle (or drown) your chicken in this delicious sauce.

Parmesan Roasted Potatoes
Wash and cube your potatoes, I use 3-4 medium sized ones (also depends on how many people you are feeding and if you want leftovers). Put in a medium bowl and add olive oil (enough to coat all potatoes plus a tiny extra, but don't drown them), 1 tsp garlic powder, and as much or as little parmesan cheese as you want! I love cheese, so I am very liberal in my cheese coating. Mix all together, making sure every potato is coated with the oil and cheese. Place on a baking sheet (I use a large square cake pan, and I also prefer non-stick*). Bake at 400 degrees for 30 minutes, take out and flip potatoes, and cook for another 10 min. You will want to make these every night!

Tips for putting this dinner together:

• First start your sauce, for it takes awhile to boil down. 
• Second, trim your chicken and prep it with spice, have it ready to go on the baking sheet.
• Third, prepare the potatoes and cook them in the oven.
• Fourth, when you have 10-15 min. left on your potatoes, put your chicken in the oven. Potatoes should be on the center rack and chicken can be on one lower. When the potatoes are done, move the chicken up to the center rack to finish cooking for 5ish minutes. 
• Serve with your favorite wine. 

*I use non-stick pans at my apartment. R has regular pans. When I attempted roasted veggies at his place, they all stuck to the pan (that was a very depressing moment). If you are not using a non-stick pan, I'd probably use olive oil, Pam, or Crisco to lightly coat the pan.