Crispy Chicken Fillets with Seasoned Fries & Fresh Garden Salad

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 2: Pat the chicken breast fillets dry with paper towels. Mix together garlic powder, paprika, dried oregano, salt, and black pepper in a small bowl.

Step 3: Rub the chicken fillets generously with 1 tbsp olive oil, then coat both sides with the spice mixture until fully covered.

Step 4: Place the seasoned chicken on the prepared baking sheet. Bake for 20-25 minutes until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Step 5: While the chicken bakes, cut potatoes into fries and toss with 1 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet and bake for 20-25 minutes until golden and crispy, stirring halfway through.

Step 6: Prepare the salad by combining chopped lettuce, sliced cucumber, tomato, and onion in a large bowl.

Step 7: Dress the salad with 1 tbsp olive oil, a splash of lemon juice, salt, and pepper. Toss gently to combine.

Step 8: Arrange the crispy chicken, seasoned fries, and fresh garden salad on a plate. Serve immediately with ketchup or chili sauce on the side for dipping.

Storage and Reheating Tips

Leftover chicken and fries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven for about 10 minutes to restore its crispiness, or use an air fryer for best results.

The fries are best enjoyed fresh, but can be reheated in a 400°F oven for 5-8 minutes until crispy again. Keep the salad separate and only dress it when ready to eat to prevent it from becoming soggy.

For meal prep, you can marinate and season the chicken the night before, making dinner even quicker the next day. The salad components can also be prepped and stored separately for grab-and-go convenience.