Preheat oven to 425°F; wash one pepper, cut off stem + remove seeds, then cut into bite-size pieces + set aside

Slice half the potatoes in half lengthwise, mix with 1 tbsp oil, salt/pep + fave spices (we like garlic powder), then spread on a sheet pan cut side down + roast 15 min; mix peppers with potatoes on the sheet pan + roast another 10-15 min until both are tender

Meanwhile, heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 2 min per side until warmed through, then slice

Add all to plates + drizzle dressing onto each plate