¾ pound new potatoes, thinly sliced
2 tablespoons olive oil
Salt and pepper
4 6-oz. boneless, skinless chicken breasts
3 slices bacon, chopped
½ small yellow onion, chopped
1 tablespoon whole-grain mustard
3 tablespoons apple cider vinegar
½ small head cabbage (8 oz.), cut into thin strips
Heat oven to 425°F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast, tossing once, until golden, about 25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until golden brown and cooked through about 6-7 minutes on each side.
Remove the chicken to a plate and cover to keep warm; wipe out the skillet and cook the bacon over medium heat until crisp, about 7 minutes. Remove bacon, add the onion, mustard, and vinegar; cook, stirring frequently, until the onion is soft, about 5 minutes. Add the cabbage and cook until wilted, about 4 minutes. Serve over the chicken and with potatoes on the side; sprinkle everything with bacon.