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### **Step-by-Step Instructions**
#### **1. Prepare the Chicken Fillets**
– Preheat your oven to **375°F (190°C)**.
– In a small bowl, mix the olive oil, garlic powder, oregano, paprika, salt, pepper, lemon juice, and Dijon mustard (if using). Stir until well combined.
– Rub the marinade evenly over the chicken fillets, making sure they’re coated on all sides.
– Place the chicken fillets on a baking sheet lined with parchment paper or foil for easy cleanup.
– Bake the chicken in the preheated oven for **20-25 minutes**, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. The chicken should be golden brown and juicy.
– Once done, remove from the oven and set aside to rest for a few minutes before serving.
#### **2. Make the Potato Veggie Salad**
– While the chicken is baking, bring a pot of water to a boil and add the diced potatoes. Cook for **10-12 minutes** or until the potatoes are tender when pierced with a fork.
– Drain the potatoes and transfer them to a large bowl. Let them cool slightly.
– Add the cherry tomatoes, cucumber, red onion, and parsley to the bowl with the potatoes.
– In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
– Pour the dressing over the potato mixture and toss gently to combine. Taste and adjust seasoning if necessary.
#### **3. Serve and Enjoy**
– Plate the baked chicken fillets alongside a generous portion of the potato veggie salad.
– Garnish the chicken with a few fresh herbs or lemon wedges for an extra touch of freshness.
– Serve immediately while the chicken is hot, and enjoy the delicious combination of flavors in each bite!
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### **Why This Recipe Works**
– **Baked Chicken Fillets**: The chicken fillets are marinated with a mix of flavorful spices and baked to perfection, which keeps them tender and juicy. The lemon juice and Dijon mustard give the chicken a delightful zesty flavor that pairs beautifully with the creamy potato salad.
– **Potato Veggie Salad**: The potato salad is a healthy and satisfying side dish. With crisp vegetables like cucumber and tomatoes, it brings a refreshing contrast to the savory chicken. The dressing is light and simple, allowing the freshness of the vegetables to shine through.
– **Nutritional Benefits**: This meal is rich in protein, fiber, and healthy fats, making it a filling yet nourishing dish that can be enjoyed by people of all ages.
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### **Tips for the Perfect Baked Chicken Fillet and Potato Veggie Salad**
– **Customize the Veggie Salad**: Feel free to add other vegetables like bell peppers, olives, or even roasted veggies to the potato salad to suit your preferences.
– **Add More Flavor to the Chicken**: You can marinate the chicken for a few hours or overnight in the fridge to infuse more flavor. You can also add herbs like thyme or rosemary for an extra depth of flavor.
– **Make it a Meal Prep Option**: This recipe is great for meal prepping. Simply store the baked chicken and potato salad in separate airtight containers in the fridge for up to 3-4 days.
– **Add Cheese**: If you love cheese, sprinkle some crumbled feta or shredded cheddar cheese over the potato salad for added flavor and creaminess.
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### **Conclusion**
This **Baked Chicken Fillet with Potato Veggie Salad** is a perfect example of a healthy, delicious, and easy-to-make meal. Whether you’re feeding your family on a busy weeknight or preparing a dish for a casual gathering, this recipe is sure to impress. The tender chicken, flavorful marinade, and colorful potato salad come together to create a satisfying and well-rounded dish that everyone will enjoy.
Give this recipe a try and elevate your next meal with this wholesome and vibrant dish!
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