Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine garlic powder, onion powder, paprika, oregano, parsley, salt, and black pepper.
Step 3. Rub the chicken breasts with olive oil and lemon juice, then coat evenly with the seasoning mixture.
Step 4. Toss the baby potatoes with olive oil, garlic powder, thyme, salt, and black pepper.
Step 5. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
Step 6. Heat a grill pan or skillet over medium-high heat.
Step 7. Cook the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 8. Remove the chicken from the heat and let it rest for 5 minutes.
Step 9. Sprinkle the roasted potatoes with fresh parsley.
Step 10. In a large bowl, combine the lettuce, cherry tomatoes, cucumber slices, shredded carrots, and red onion.
Step 11. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently to combine.
Step 13. Slice the grilled chicken into thick strips.
Step 14. Arrange the salad on serving plates.
Step 15. Place the sliced chicken over the salad and add the roasted potatoes alongside.
Step 16. Serve immediately while the chicken is warm.
Storage and Reheating Tips
Store the chicken, potatoes, salad, and dressing separately in airtight containers in the refrigerator for up to 4 days.
Keep the dressing separate until serving to maintain the salad’s freshness.
Reheat the chicken and potatoes in a 350°F (175°C) oven or microwave until warmed through.
The salad is best enjoyed fresh and should not be frozen.
This meal is excellent for meal prep when components are stored separately.
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