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Rotisserie Chicken with Potatoes & Eggs
Ingredients
  • 4 cups potatoes diced
  • 1 red onion whole, half sliced and other half coarsely chopped
  • 6 tablespoons extra virgin olive oil
  • 4 eggs
  • 4 cups rotisserie chicken cooked, sliced
  • 12 cherry tomatoes halved or 1 big tomato, sliced
  • ⅛ teaspoon salt plus ¼ teaspoon
  • ⅛ teaspoon ground pepper
  • parsley fresh, finely chopped
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