Instructions
Step 1. Preheat the oven to 400°F (200°C).
/n Step 2. Toss the diced potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
/n Step 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crispy.
/n Step 4. Season the chicken breasts with salt, pepper, paprika, and onion powder.
/n Step 5. Heat butter in a skillet over medium-high heat.
/n Step 6. Sear the chicken breasts for about 5–6 minutes per side until golden brown and cooked through.
/n Step 7. Remove the chicken from the pan and let it rest for a few minutes before slicing.
/n Step 8. In a bowl, combine chopped romaine lettuce and cherry tomatoes.
/n Step 9. Drizzle the salad with creamy dressing and gently toss to coat.
/n Step 10. Plate the sliced chicken with the crispy potatoes and creamy salad, then sprinkle with fresh parsley before serving.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and potatoes in a skillet or oven at 350°F (175°C) until warmed through to maintain texture. The salad is best enjoyed fresh, but leftover salad can be stored separately and eaten within 1 day.
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