Ingredients

• 1 1/2 lb (650g) chicken breast, cut into strips
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and freshly cracked black pepper
• Crushed red chili pepper flakes (optional)

• 1/4 cup low sodium soy sauce (or coconut aminos if strictly paleo)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (Sriracha used here)
• Freshly cracked black pepper

Instructions

1. Marinate the chicken:
   Place the chicken strips in a large bowl. Add the soy sauce, olive oil, hot sauce, and pepper. Toss until evenly coated, then set aside while preparing the potatoes.
2. Parboil the potatoes:
   Bring a pot of salted water to a boil. Add the potatoes and cook for 8 minutes. Drain well—this step helps the potatoes cook faster and develop a golden exterior later.
3. Cook the potatoes:
   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the drained potatoes. Cook for about 4 minutes, stir, then continue cooking another 4–5 minutes until browned and fork-tender. Transfer the potatoes to a plate and set aside.
4. Sear the chicken:
   In the same skillet, lower heat to medium and add the remaining 2 tablespoons butter. Arrange the chicken strips in a single layer, reserving the marinade. Add the minced garlic and optional chili flakes. Cook the chicken for about 1 minute per side, or until nicely browned.
5. Build the sauce:
   Pour the reserved marinade into the skillet and cook until heated through. Stir in the fresh thyme, rosemary, and oregano. Return the potatoes to the pan and toss everything together until warmed through. Taste and adjust seasoning with salt and pepper if needed.
6. Serve:
   Remove from heat and serve immediately. Garnish with extra crushed chili flakes, fresh herbs, or a sprinkle of parmesan cheese if desired.