Instructions
Step 1: In a bowl, combine paprika, garlic powder, chili powder, salt, and black pepper to create your spice blend.
Step 2: Toss chicken pieces with 2 tbsp olive oil and the spice mixture, coating evenly. Let marinate for at least 15 minutes.
Step 3: Heat your grill to medium-high heat and grill chicken pieces for 6-8 minutes per side until golden and cooked through. Set aside.
Step 4: Toss potato wedges with 1 tbsp olive oil, salt, and pepper. Grill or bake at 400°F for 25-30 minutes until crispy and golden.
Step 5: In a large bowl, combine chopped lettuce, tomato, and cucumber slices.
Step 6: Whisk together 1 tbsp olive oil and lemon juice to make your dressing. Toss with salad greens.
Step 7: Top the salad with crumbled feta cheese.
Step 8: Plate everything together, arranging grilled chicken, crispy fries, and the fresh feta salad on one beautiful platter.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The fries are best enjoyed fresh but can be refrigerated separately for up to 2 days and reheated in a 375°F oven for 10 minutes to restore crispiness.
Keep the salad components separate if you’re meal prepping. Store lettuce, tomatoes, and cucumber in one container and the feta in another, then assemble with dressing just before eating to prevent sogginess.
To reheat chicken, place it in a 325°F oven for 10-12 minutes until warmed through, or enjoy it cold as a salad topping for a next-day meal.
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