Instructions
Step 1: Season your chicken thighs generously with salt, black pepper, and paprika on both sides.
Step 2: Grill the chicken thighs over medium-high heat for 6-7 minutes per side until charred and cooked through, then set aside to rest.
Step 3: Toss potato wedges with olive oil, salt, and paprika, then roast at 425F for 25-30 minutes until golden and crispy.
Step 4: While potatoes roast, prepare your salad by arranging shredded lettuce as the base in your container.
Step 5: Top lettuce with cucumber slices, tomato slices, and shredded carrots, arranging them for visual appeal.
Step 6: Once everything is cooked and cooled slightly, arrange the grilled chicken thighs and roasted potato wedges alongside the fresh salad in your lunch box.
Storage and Reheating Tips
Store your lunch box in the refrigerator for up to 3 days. Keep the salad and warm items slightly separated to maintain crispness if possible.
Reheat the chicken and potatoes together in a 350F oven for about 8-10 minutes, or use the microwave for 2-3 minutes. The salad is best eaten fresh from the fridge.
For meal prep, you can prepare components separately and assemble on the morning of eating for maximum freshness and crunch.
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