• Before starting, preheat oven to 450°F. Wash and dry all produce. 
• Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
• To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat. 
• Roast in the middle of the oven for 20-22 min, until golden. 

• Meanwhile, roughly chop spinach.
• Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book.
• In a medium bowl, add chicken, then season with remaining garlic salt and pepper. Toss to coat. 

• Heat a large pot over medium-high.
• When hot, add 1 tbsp oil, then chicken. (TIP: For 4 servings, cook chicken in two batches, using 1 tbsp oil for each batch.) Sear for 1-2 min per side, until chicken is golden. 

• To the pot with chicken, add mirepoix. Cook for 3-4 min, stirring occasionally, until veggies soften slightly. 
• Add Mediterranean Spice Blend. Cook for 30 sec, stirring often and scraping browned bits from the bottom of pot, until fragrant.

• To the pot, stir in sun-dried tomato pesto, chickpeas (including their liquid), cream and 1 1/2 cups (2 1/2 cups) warm water.
• Bring to a boil over high.
• Reduce heat to medium and simmer for 6-8 min, until chicken is cooked through.**
• When chicken is done, use tongs to remove it from the soup to a plate. 
• Using two forks, shred chicken into bite-sized pieces.

• When potatoes are tender, add to the pot with soup.
• Stir in shredded chicken and spinach for 1 min, until spinach wilts. Season with salt and pepper.
• Divide soup between bowls.
• Sprinkle some chili flakes over top.

If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.