First, preheat oven to 425ºF.

Then, wash and pat dry potatoes. Slice them into quarters and place on a large baking sheet.

Drizzle olive oil on top of potatoes and toss. Then, Mix together spices in a small bowl and sprinkle on top of potatoes. Toss together making sure all potatoes are covered.

Roast at 425ºF for 30-40 minutes. Toss after 15 minutes, and again at 30 minutes. Depending on the size of the potatoes, an additional 10 minutes may be necessary. You know your potatoes are done cooking when they are crispy and golden brown on the outside and soft on the inside.

While the potatoes are roasting. Prepare chicken breast.

Mix together all of the spices in a small bowl and set aside.

Then, place chicken breast on a large cutting board and cover with a piece of plastic wrap. Use a meat tenderizer to pound chicken until the thickness is even throughout.

Then, season chicken breast on both sides with the chicken seasoning.

Heat 1/2 tablespoon of butter in a pan over medium/high heat. Once the butter melts, place chicken breast on the pan. Sear for 2-3 minutes or until golden brown. Flip the chicken breast, and optionally add another 1/2 tablespoon of butter to the pan and cover. Turn the heat down to medium and cook for around 6 minutes or until the chicken breast reaches an internal temperature of 165ºF.

Let the chicken breast rest for 5-10 minutes before eating.