Chicken with red pepper goat cheese romesco sauce and twice baked potatoes

Package of organic, boneless, skinless chicken breasts
Red pepper
Goat cheese
Slice of whole wheat bread
Garlic clove
Olive oil
Green onions
1 piece of whole wheat bread, toasted
Baking potatoes
Cheddar
Greek yogurt
Milk

Preheat oven to 375. Place chicken in greased baking dish and season with salt and pepper. Cook baked potatoes in microwave (you'll want to under cook them a bit so they don't fall apart when you cut them in half).

In a food processor or blender, pulse together 1 red pepper, roughly chopped, 2 green onions, chopped, 1 garlic clove, olive oil, toasted bread broken into pieces, salt and pepper. Add large spoonful of goat cheese and mix. You can add more of any ingredients to taste.

Pour romesco over chicken and bake for 35 minutes or until cooked through.

Cut potatoes in half, length-wide and scoop out centers and place into large mixing bowl. Add milk, salt, pepper, shredded cheddar, and greek yogurt and smush with fork until desired consistency. Scoop back into potato skins using a small spoon, top with more cheddar and bake 10 mins. or until cheddar is melted. Top with chopped scallions and freshly cracked black pepper.

I also served with an arugula salad.