Instructions:
step 1 Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, herbs, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes until golden and crispy.
step 2 Season chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.
step 3 Grill chicken on a hot grill pan or outdoor grill for 6–7 minutes per side, or until fully cooked. Let rest, then slice.
step 4 For the herb cream, mix all sauce ingredients in a small bowl and chill until ready to serve.
step 5 Steam or blanch broccoli for 3–4 minutes until tender but still bright green.
step 6 Arrange sliced chicken on a plate, drizzle with herb cream, and serve with roasted potatoes, cucumber, tomato slices, and broccoli.
Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken and potatoes in the oven or air fryer for best texture. Sauce and fresh veggies are best served cold.
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