Instructions
Step 1: Preheat your oven to 400°F. Toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until golden and crispy.
Step 2: While potatoes roast, whisk together honey, minced garlic, soy sauce, lemon juice, and chili flakes in a small bowl to create your glaze.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 3-4 minutes per side until golden.
Step 4: Pour the honey garlic glaze over the chicken and reduce heat to medium. Simmer for 8-10 minutes, spooning the sauce over the chicken occasionally, until cooked through and the sauce thickens.
Step 5: While chicken cooks, prepare the salad by combining diced cucumber, chopped cherry tomatoes, and sliced red onion in a bowl. Drizzle with a touch of lemon juice, salt, and pepper.
Step 6: Remove the roasted potatoes from the oven and toss with fresh parsley. Plate everything together, top the chicken with extra parsley, and serve immediately.
Storage and Reheating Tips
Store the chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the salad separate to prevent it from becoming soggy.
Reheat the chicken gently in a 325°F oven for about 10 minutes until warmed through, or briefly in a skillet over low heat. The potatoes can be crisped up again in a hot oven or skillet if desired.
For meal prep, prepare the salad components separately and assemble fresh just before eating. The honey garlic glaze actually tastes even better the next day as the flavors meld together.
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