Spicy Chicken & Roast Potato Salad
4 medium potatoes, diced
2 tablespoons olive oil
1 teaspoon rosemary
1 teaspoon thyme
4 cups mixed greens
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup feta cheese, crumbled
1/4 cup balsamic vinaigrette
Directions:
Preheat your oven to 400°F (200°C).
In a bowl, mix the olive oil, paprika, chili powder, garlic powder, salt, and pepper. Coat the chicken breasts with the spice mixture.
Heat a grill pan over medium heat and cook the chicken for 6-7 minutes on each side, or until fully cooked. Let the chicken rest before slicing.
Meanwhile, toss the diced potatoes with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
