Instructions
Step 1: Preheat your oven to 200°C (400°F). Pat the chicken breast dry and place it on a baking tray.
Step 2: In a small bowl, mix together olive oil, chili flakes, paprika, garlic powder, salt, and black pepper. Brush this mixture generously over the chicken breast.
Step 3: Toss the diced potatoes and carrots with a little olive oil, salt, and pepper. Arrange them on the same tray around the chicken.
Step 4: Roast for 25-30 minutes until the chicken is cooked through and the vegetables are golden and crispy.
Step 5: While the chicken roasts, prepare the salad by combining shredded cabbage, sliced cucumber, and cherry tomatoes in a bowl.
Step 6: Drizzle the salad with lemon juice, salt, and pepper. Toss gently to combine.
Step 7: Slice the roasted chicken and arrange it on a plate with the vegetables and fresh salad. Serve immediately.
Storage and Reheating Tips
Store leftover chicken and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Keep the fresh salad separate to prevent it from becoming soggy.
Reheat the chicken and roasted vegetables in a 160°C (320°F) oven for about 10 minutes until warmed through. For the best results, add fresh salad just before serving.
You can also enjoy the leftovers cold as a hearty salad bowl the next day. Simply slice the cold chicken and toss everything together with a drizzle of lemon juice.
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