Instructions
Step 1: Start with the potatoes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add your thinly sliced potatoes and season with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 8-10 minutes, stirring occasionally, until they’re golden and crispy on the edges.
Step 2: While the potatoes cook, prepare the chicken. Cut your chicken breasts into bite-sized cubes and toss them in a bowl with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1 tsp salt.
Step 3: Move the cooked potatoes to the side of your skillet or transfer to a plate. Add 2 tbsp olive oil to the same skillet over medium-high heat. Once hot, add the seasoned chicken cubes and cook for 6-8 minutes, stirring frequently, until they’re cooked through and golden brown.
Step 4: Reduce heat to medium and stir in 2 tbsp cream or sauce to the chicken. Let it simmer for 1-2 minutes until creamy and combined.
Step 5: While the chicken finishes, prepare your fresh salad. In a small bowl, combine 1 cup diced cucumber, 1 cup diced tomato, 2 tbsp yogurt or light cream, and a pinch of salt. Mix gently until everything is coated.
Step 6: Plate everything together. Add the crispy potatoes and creamy chicken bites to your plate, then top with the fresh cucumber tomato salad. Serve immediately while everything is warm and fresh.
Storage and Reheating Tips
Store the chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the fresh salad separate to prevent it from getting soggy.
To reheat, warm the chicken and potatoes in a skillet over medium heat for 3-4 minutes until heated through. You can add a splash of water or cream if they seem dry.
For meal prep, prepare the salad fresh on the day you plan to eat it for the best crunch and flavor. The dressed salad will keep for 1 day if needed.
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