Ingredients
For the Chicken
For the Potatoes



For the Salad














Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Servings
Equipment
A good quality frying pan is essential for achieving that golden crust on your chicken. Opt for a pan that distributes heat evenly and is non-stick for the best results.



Your baking tray will be key for evenly roasting those baby potatoes. Make sure it's large enough to hold all the ingredients without overcrowding.
This tool is perfect for tenderizing the chicken fillets. If you don’t have one, a heavy skillet can work in a pinch.



Sharp knives are crucial for clean cuts of chicken and veggies. Ensure your cutting board is stable to prevent slipping.


Variations
Faq
- What type of chicken can I use for this recipe?
You can use chicken breast fillets or thighs, according to your preference. Both options will yield delicious results!
- Can I prepare the potatoes in advance?
Absolutely! You can chop and season the baby potatoes a few hours ahead. Just pop them in the oven right before serving for that freshly roasted taste.
- How can I ensure the chicken is cooked through without drying out?
Make sure to cook the chicken on medium heat and avoid overcrowding the pan. If using a meat thermometer, aim for an internal temperature of 165°F (75°C).
- What can I substitute if I don't have breadcrumbs?
Consider using crushed cornflakes or panko for a different texture, or even ground nuts for a more flavorful crust!
- Can I add different vegetables to the roasted potatoes?
Of course! Carrots, bell peppers, and zucchini would work wonderfully. Just make sure to adjust the cooking time based on the size and thickness of the added vegetables.
- How can I make a creamy dressing for the salad?
Blend together some avocado, olive oil, lemon juice, and a splash of water for a deliciously creamy vegan dressing that pairs perfectly!