Grilled Chicken with Serrano Pepper Potato Salad

Directions

1. Place the potatoes in a pot of cold water, set the pot on the stove and boil until the potatoes become soft. Drain the potatoes and then place them in cold water.
2. Drain the potatoes and cut them in half.
3. Heat up a frying pan and add half of the olive oil. Saute the potatoes and chile pepper for 4 minutes on each side.
4. Remove the chile pepper and chop it up into small pieces.
5. Add the potatoes to a bowl with the chile pepper, onion, mayonnaise, 1 teaspoon of lemon pepper, and a pinch of salt, Mix well.
6. Coat the chicken with the remaining oil, lemon pepper, and a pinch of salt. Let the chicken rest for 30 minutes. Heat up the skillet on medium heat. Add the chicken and saute for about 4 minutes per side.
7. Serve the chicken and potato salad together on a plate.