Categories: Meals
Ingredients
- 1 Russet Potato
- 2 Boneless Skinless Chicken Breasts
- 21/4 oz. Cheddar Cheese Slices
- 2 Green Onions
- 2 oz. Sour Cream
- 0.36 fl. oz. Frank's Red Hot Sauce
- 1 Tbsp. Powdered Ranch Seasoning
- 2 Pretzel Buns
- 1 oz. Baby Arugula
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut potato lengthwise into ¼” wedges. Place on one half of prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer, cut side down, and bake 20 minutes. Wedges will finish cooking in later step. While wedges cook, sear chicken.
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Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes per side. Chicken will finish cooking in later step.
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After potatoes have baked 20 minutes, remove baking sheet from oven. Turn wedges over and place chicken on other half of baking sheet. Return to oven and bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a medium mixing bowl and rest 5 minutes. Return baking sheet to oven and bake until potatoes are golden brown, 5-8 minutes. Cut one cheddar cheese slice into thin shreds and sprinkle over finished wedges.
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Trim and thinly slice green onions on an angle. Combine half the sour cream (reserve remaining for garnishing potato wedges) and hot sauce in a small bowl. Refrigerate until ready to plate.
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Once chicken has cooled, use two forks to shred chicken into bite-sized pieces. Add half the ranch seasoning and ¼ tsp. pepper to chicken and toss to combine. Taste chicken, and add more ranch seasoning if desired. Place pretzel buns directly on oven rack and toast until lightly browned, 3-5 minutes.
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Spread spicy sour cream on bottom half of bun. Add shredded chicken, cheddar cheese slice, arugula, and top bun. Add a serving of potato wedges to plate and garnish with remaining plain sour cream and green onions.