Instructions
Step 1 Preheat your oven to 400°F (200°C).
Step 2 Toss the potato wedges with olive oil, paprika, salt, and pepper, then spread them on a baking sheet.
Step 3 Bake the wedges for 30–35 minutes, flipping halfway through, until golden and crispy.
Step 4 Season the chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
Step 5 Heat a grill pan or skillet over medium heat and cook the chicken for 5–7 minutes per side until fully cooked.
Step 6 In a bowl, mix cabbage, carrots, mayonnaise, vinegar, sugar, and salt to make the coleslaw.
Step 7 Let the coleslaw chill in the refrigerator for at least 15 minutes.
Step 8 Slice the cooked chicken and plate it with the potato wedges.
Step 9 Add a serving of coleslaw and fresh cucumber slices on the side.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Reheat chicken and potato wedges in the oven or air fryer to maintain crispiness.
Coleslaw is best served fresh but can be stored for up to 2 days in the fridge.
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