Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash the baby potatoes and place them on a baking tray.
Step 3: Toss the potatoes with olive oil, dried parsley, salt, and black pepper.
Step 4: Roast the potatoes for 30–35 minutes until golden and tender.
Step 5: In a bowl, season the chicken breast slices with paprika, garlic powder, onion powder, salt, and black pepper.
Step 6: Heat olive oil in a large skillet over medium-high heat.
Step 7: Add the chicken slices and cook for 4–5 minutes per side until golden brown and cooked through.
Step 8: Reduce the heat and add butter, minced garlic, honey, and soy sauce.
Step 9: Toss the chicken in the glaze until coated and glossy.
Step 10: In another skillet, sauté the sliced bell peppers, carrots, and red onions for 3–4 minutes until slightly tender.
Step 11: Arrange the glazed chicken, roasted baby potatoes, sautéed vegetables, and cucumber slices in serving bowls.
Step 12: Garnish with chopped fresh parsley and serve warm.
Storage and Reheating Tips
Store leftover chicken, potatoes, and vegetables separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a skillet, oven, or microwave until warmed through.
The sautéed vegetables can be reheated lightly in a skillet to maintain their texture.
Fresh cucumber salad should be kept chilled and served cold fo
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