This Baked Chicken Fillet with a creamy potato and veggie salad is a comforting, hearty meal that’s perfect for lunch or dinner. The chicken is seasoned with paprika and baked to perfection, while the creamy salad combines fresh vegetables with a rich dressing. This recipe is easy to make, filling, and full of flavor.
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour
Ingredients:
For the Chicken Fillet:
- 2 chicken fillets
- 1 tsp paprika
- Salt and black pepper to taste
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 200g cheese (shredded)
For the Potato & Veggie Salad:
- 4 medium potatoes, boiled and diced
- 1 tomato, chopped
- 1 bell pepper, chopped
- 1/2 cup pickled cucumbers, diced
- 1/2 cup cherry tomatoes, halved
- 150g canned corn, drained
- 2 garlic cloves, minced
- 1 tbsp parsley, chopped
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp mayonnaise
- 4 tbsp Greek yogurt
- 1/2 cucumber, diced
- 1 tbsp dill, chopped
Directions:
- Prepare the Chicken:
- Preheat the oven to 360°F (180°C).
- Season the chicken fillets with paprika, salt, and black pepper.
- Heat olive oil in a pan over medium heat. Add the chicken fillets and cook for 3-4 minutes on each side until browned.
- Remove the chicken and set aside. In the same pan, sauté the onions and garlic until soft.
- Transfer the chicken to a baking dish, top with sautéed onions and garlic, sprinkle with shredded cheese, and bake for 20-30 minutes, until fully cooked.
- Prepare the Salad:
- Boil the potatoes until tender, then dice them into cubes.
- In a large bowl, combine the potatoes, chopped tomato, bell pepper, pickled cucumbers, cherry tomatoes, canned corn, and minced garlic.
- In a separate small bowl, whisk together the olive oil, mayonnaise, Greek yogurt, cucumber, salt, pepper, and dill to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve the baked chicken with the creamy potato and veggie salad.
Serving Suggestions:
- Serve with a side of green salad for extra freshness.
- Pair with crusty bread to soak up the salad dressing.
- Garnish the chicken with extra cheese before baking for a cheesy crust.
- Serve with a light vinaigrette for an extra tangy flavor.
- Add avocado slices on top of the salad for extra creaminess.
Cooking Tips:
- For extra flavor, marinate the chicken in the seasoning for an hour before cooking.
- You can use any type of cheese that melts well, like mozzarella or cheddar.
- Adjust the amount of dressing based on your preference for creaminess.
- Make the salad a day ahead for the flavors to meld together.
Nutritional Benefits:
- Chicken fillets are an excellent source of lean protein.
- Potatoes are a good source of vitamins C and B6, while also providing fiber.
- Fresh vegetables like tomatoes, bell peppers, and cucumbers offer antioxidants, vitamins, and minerals.
- Greek yogurt provides probiotics for digestive health.
Dietary Information:
- Calories per serving: ~400 kcal
- Protein: 30g
- Carbs: 30g
- Fat: 20g
- Fiber: 5g
- Sugar: 5g
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s a satisfying, well-balanced meal that combines lean protein, fresh vegetables, and creamy potatoes.
- The chicken fillets are juicy and flavorful, and the salad is light yet filling.
- Perfect for meal prep, as the salad can be made ahead of time.
- Great for any occasion, from weeknight dinners to special gatherings.
Conclusion:
This Baked Chicken Fillet with Potato & Veggie Salad is a delicious, comforting dish that’s sure to please everyone at the table. The combination of tender chicken and creamy salad makes for a balanced and flavorful meal. Plus, it’s easy to make and perfect for meal prepping. Whether for a family dinner or a casual lunch, this recipe is a must-try!
Frequently Asked Questions:
- Can I use chicken breasts instead of fillets?
Yes, chicken breasts will work perfectly! Just adjust the cooking time. - Can I make the salad ahead of time?
Yes, you can prepare the salad up to a day in advance and store it in the fridge. - Can I substitute the Greek yogurt?
Yes, you can use sour cream or regular yogurt if preferred. - Can I add other vegetables to the salad?
Absolutely! Feel free to add cucumber, carrots, or any other veggies you like. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. - Can I make the salad without mayonnaise?
Yes, you can increase the amount of Greek yogurt for a lighter option. - Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep! Store the chicken and salad separately. - Can I bake the chicken and salad together?
It’s best to bake the chicken separately, as the salad is served cold. - How do I make the chicken crispy?
You can broil the chicken for the last few minutes of baking to crisp up the top. - What other proteins can I use?
You can substitute the chicken with turkey, pork, or tofu for a different protein.