- 30 min
Cook the potatoes
Preheat the oven to 425°F.
Thinly slice the potatoes. Place a single layer of potatoes on a baking sheet covered with baking paper. Drizzle some oil, salt and pepper. Cook in the oven for 25 to 30 minutes.
Cut the red pepper into strips. Chop the garlic. Zest and cut the orange in half.
Cook the chicken
Heat a drizzle of oil in a pan over medium. Season the chicken and cook 5-6 minutes on each side or until fully cooked. Mix the orange juice, the zest, the garlic and the spices. Add to the chicken and cook for a further 2 minutes until the chicken is slightly caramelized. Remove from the pan and keep warm.
Make the salad
Heat another drizzle of oil in the pan. Cook the red pepper and the corn for around 2 minutes (You can skip this step if you'd rather eat them raw). Mix in a bowl with the arugula, olive oil and vinegar. Salt and pepper.
Plate your dish
Serve the chicken with the potatoes and the salad. Bon appétit!