Naked Nashville Hot Chicken

• servings: 5 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2½ lbs boneless skinless chicken breast

1 tbsp olive oil

3 tbsp vinegar based hot sauce (I use Franks Red Hot)

1 tsp cayenne pepper

1 tsp chili powder

2 tsp garlic powder

3 tbsp brown sugar

1 tbsp water

Salt and pepper to taste

5 small russet potatoes

1 tbsp olive oil

Salt and pepper to taste

1 lb frozen peas and carrots

1 tbsp butter

Salt and pepper to taste

Directions

For the Potatoes

Preheat your oven to 425°F.

Wash and cut your potatoes into a large dice.

Toss the potatoes with 1 tbsp of oil and salt and pepper. Spread on a sheet pan and bake for 12 mintues and then remove from oven and flip. Cook an additional 10-15 minutes or until you have achieved proper browning.

For the Chicken

Cut your chicken breast into thin pieces. I prefer to cut mine into pieces about ¼" thick and 1-2 inches in length and width.

Toss the chicken in oil to evenly coat each side and lightly season with salt and pepper.

Heat a grill pan or skillet over medium high heat. Cook the chicken for a couple of minutes on each side until it has cooked throughout.

For the Sauce

Mix the hot sauce, cayenne pepper, chili powder, garlic powder, brown sugar, and water together.

Heat a skillet over medium heat. Add the sauce and bring to a light boil. We are just trying to caramalize the sugars a bit so it thickens, we don't want to reduce the sauce too much.

Add in the chicken and stir to coat.

For the Vegetables

Microwave the frozen peas and carrots and add 1 tbsp of butter and salt and pepper to taste.

Plating

This recipe makes 5 servings. Divide your ingredients evenly 5 ways.

Nutrition

• Calories: 482 kcal
• Total Fat: 10 g
• Total Carbohydrate: 45 g
• Protein: 52 g