Perfect Dinner with Chicken, Potatoes, and Salad

Begin by cutting the baby potatoes into quarters. Add salt, dried garlic, and black pepper to season the potatoes. Pour in some vegetable oil and stir everything together to coat the potatoes evenly.

Transfer the potatoes to a baking dish and bake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 40-50 minutes, or until they are tender and golden brown.

While the potatoes are baking, take the chicken breasts and flatten them gently with a meat mallet. Season both sides of the chicken with salt, black pepper, and dried garlic.

Next, set up a breading station: first, dredge the chicken in all-purpose flour, shaking off any excess. Then, dip the floured chicken in beaten eggs, and finally coat it with breadcrumbs until well covered.

In a large skillet, heat some vegetable oil over medium heat. When the oil is hot, carefully add the breaded chicken to the skillet.

Cook the chicken for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove them from the skillet and let them rest on a paper towel to absorb any excess oil.

In a mixing bowl, combine fresh lettuce leaves, pumpkin seeds, and grated Parmesan cheese. Season with salt and drizzle with olive oil before tossing everything gently.

For the avocado, cut it in half and create diagonal incisions into the flesh while it is still in the skin. Drizzle with lemon juice, and sprinkle with salt and black pepper.

Using a spoon, scoop out the avocado and place it on top of the salad. Serve immediately for best flavor and freshness.