Instructions
Step 1 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. /n
Step 2 Toss the cubed potatoes with olive oil, smoked paprika, oregano, salt, and black pepper. Spread them on the baking sheet and roast for 25–30 minutes until golden and crispy, turning halfway through. /n
Step 3 While the potatoes cook, season the chicken breasts with paprika, garlic powder, onion powder, salt, and black pepper on both sides. /n
Step 4 Heat olive oil in a skillet over medium heat and sear the chicken for about 5–6 minutes per side until golden brown and fully cooked through. /n
Step 5 Remove the chicken from the pan and let it rest for a few minutes before slicing it into thick strips. /n
Step 6 In a bowl combine chopped romaine lettuce, cherry tomatoes, and sliced cucumber. /n
Step 7 Drizzle the salad with creamy dressing and toss lightly until coated. /n
Step 8 Plate the sliced chicken with the crispy roasted potatoes and fresh salad and serve immediately.
Storage and Reheating Tips
Store leftover chicken and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over low heat or in the microwave until warmed through. Potatoes can be reheated in the oven or air fryer to restore their crisp texture. Salad should be stored separately and dressed just before serving for the best freshness.
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