Prepare the Potatoes: Preheat Oven: Start by preheating your oven to 200°C (392°F).

Season Potatoes: In a baking dish, add the peeled and chunked potatoes. Season them with salt, pepper, and rosemary. Drizzle with cooking oil and toss to coat evenly.

Bake: Place the dish in the oven and bake for about 35 minutes, or until the potatoes are tender and golden brown. Stir halfway through for even cooking.

Prepare the Chicken: Season Chicken: While the potatoes are baking, season the chicken fillets generously with salt and pepper on both sides.

Cook Chicken: Heat some cooking oil in a frying pan over medium heat. Once hot, add the chicken fillets and cook for about 5-7 minutes on each side until they’re golden brown and cooked through.

Add Bell Peppers: When the chicken is nearly done, add the sliced bell peppers to the pan. Fry them with the chicken for an additional 3-4 minutes until they start to soften.

Combine Chicken and Potatoes: Layer in Dish: Once the potatoes are done baking, remove the dish from the oven. Place the fried chicken and bell peppers on top of the roasted potatoes.

Prepare the Creamy Topping: Mix Topping Ingredients: In a bowl, beat the eggs with a pinch of salt and pepper. Add the thick cream and flour, whisking until smooth and well combined.

Add to Dish: Pour the creamy mixture over the chicken and potatoes. Sprinkle the grated cheese evenly on top and arrange the sliced tomatoes over the cheese.

Bake the Dish: Final Bake: Return the baking dish to the oven and bake for an additional 20 minutes at 200°C (392°F), or until the cheese is melted and bubbly, creating a delicious golden crust.

Prepare the Salad: Mix Salad Ingredients: In a large salad bowl, combine the arugula, sliced cucumbers, halved cherry tomatoes, red onion, avocado slices, and olives.

Season Salad: Season the salad with 1/2 teaspoon of salt and black pepper to taste. Sprinkle sesame seeds on top, drizzle with olive oil, and toss gently to combine.

Serve: Garnish: Once the chicken and potatoes are done baking, remove them from the oven and let them rest for a few minutes. Garnish with freshly chopped parsley for a pop of color.

Enjoy: Serve the warm baked chicken and potatoes alongside the refreshing mixed salad. Enjoy the contrast of the creamy, cheesy dish with the crisp salad!