As a nod to everyone's favorite tapas dish (patatas bravas!), this Spanish-inspired chicken is served on a bed of roasted Yukon Gold potatoes. The spuds serve two purposes: They're the perfect textural contrast to juicy, Basque-seasoned chicken breast, and they soak up every drop of smoky tomato sauce that's spooned over top. For even more palate-pleasing complexity, we paired the main course with a medley of roasted bell peppers and onions and creamy roasted red pepper aioli.

Ingredients: chicken breast, yukon gold potatoes, water, red bell peppers, green bell peppers, vegan mayonnaise (sunflower oil, organic aquafaba (water, chickpeas), fair trade organic cane sugar, sea salt, distilled vinegar, water, organic lemon juice, acacia gum, xanthan gum, black pepper), red onions, olive oil, garlic, fire roasted red peppers (roasted peppers, water, sea salt, citric acid), smoked paprika, gluten-free flour blend (garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour), granulated garlic, tomato powder, granulated onion, sea salt, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), basque seasoning (sun dried tomatoes, paprika, salt, onion, garlic, spices), toasted garlic powder, fennel, black pepper