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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!
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.
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.
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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