Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet in a single layer.
Step 3. Roast the potatoes for 25 to 30 minutes, turning halfway through, until golden brown and tender.
Step 4. While the potatoes roast, whisk together the garlic, honey, soy sauce, Dijon mustard, paprika, salt, and black pepper in a small bowl.
Step 5. Pat the chicken breasts dry and coat them evenly with the honey garlic mixture.
Step 6. Heat olive oil in a large skillet over medium-high heat.
Step 7. Cook the chicken for 5 to 6 minutes per side, brushing with any remaining glaze, until caramelized and cooked through.
Step 8. Remove the chicken from the skillet and let it rest for 5 minutes.
Step 9. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and mixed greens.
Step 10. Whisk together the olive oil, lemon juice, salt, and black pepper, then toss with the salad.
Step 11. Sprinkle the roasted potatoes with chopped parsley.
Step 12. Slice or serve the chicken breasts whole and arrange them on serving plates.
Step 13. Add the roasted potatoes and cucumber tomato salad alongside the chicken.
Step 14. Garnish the chicken with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Keep the salad dressing separate if preparing ahead to maintain crisp vegetables.
Reheat the chicken and potatoes in a skillet over low heat or in a 350°F (175°C) oven until warmed through.
The salad is best enjoyed fresh and should not be frozen.
For meal prep, portion the chicken and potatoes into containers and add the salad just before serving.
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