Southern Spiced Chicken

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

While potatoes cook, combine half the garlic salt, 2 tsp Southwest Spice Blend and 3 tbsp flour (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1/2-inch strips. Toss chicken in flour mixture to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown, 2-3 min. Transfer chicken to a parchment-lined baking sheet and roast in the middle of the oven until cooked through, 5-6 min.**

Heat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer to a plate and cover to keep warm. Carefully wipe the pan clean.

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Sprinkle remaining Southwest Spice Blend and remaining flour over garlic. Cook, stirring often, until golden-brown, 2-3 min. Stir in broth concentrate and 2/3 cup water (dbl for 4 ppl). Bring to a simmer and cook, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper.