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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • ¾ lb new potatoes
  • ½ head romaine lettuce
  • ½ pint grape tomatoes

• STEP 3

  Peel and mince garlic; place in a medium bowl along with oil and spices.

  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp rosemary
  • ¼ tsp black pepper

• STEP 4

  Halve potatoes, add to the bowl with the garlic oil, and toss to combine. Spread out in a single layer on a baking sheet pan and place in the oven. Roast until potatoes are fork-tender, tossing halfway through, 20-25 minutes.

• STEP 5

  Slice the chicken breasts into ¾-inch strips. Place in the bowl used for the potatoes and season with chili-garlic sauce, salt, and pepper; toss to combine.

  • ¾ lb chicken breasts, boneless skinless
  • 1 ½ tsp chili-garlic sauce
  • ¼ tsp salt
  • 1 pinch black pepper

• STEP 6

  Add bread crumbs to the bowl with the chicken and toss well to coat. Place on another baking sheet pan and drizzle with oil. Add to the oven, and bake until cooked through, turning once, 12-15 minutes.

  • ½ cup panko bread crumbs
  • 1 tsp extra virgin olive oil

• STEP 7

  Meanwhile, finely grate Parmesan and place in a clean medium bowl.

  • 1 oz Parmesan cheese

• STEP 8

  Add mayo, vinegar, oil, and spices to the bowl with the Parmesan; whisk to combine the dressing.

  • 1 ½ tbsp mayonnaise
  • 2 tsp white wine vinegar
  • 1 tsp extra virgin olive oil
  • ⅛ tsp dill
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 9

  Chop or tear romaine leaves into bite-sized pieces and add to the bowl with the dressing.

• STEP 10

  Halve tomatoes and add to the bowl; toss to combine the salad.

• STEP 11

  To serve, divide rosemary potatoes, chicken strips, and salad between plates. Enjoy!