1. Preheat oven to 425°F (220°C).

2. Toss halved baby potatoes with oil, paprika, garlic powder, salt, and pepper.

3. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy.

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2. Prepare the Chicken

1. Pat chicken dry and season both sides with paprika, garlic powder, onion powder, oregano, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Add chicken breasts and sear for 5–6 minutes per side until golden brown.

4. Reduce heat, add butter, and spoon it over the chicken as it melts.

5. Remove chicken once fully cooked (internal temp: 165°F / 74°C).

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3. Make the Honey Garlic Glaze

1. In the same pan, add minced garlic and cook for 20–30 seconds.

2. Add honey, soy sauce, and lemon juice.

3. Stir and simmer for 1 minute, then return the chicken to the pan to coat in the glaze.

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4. Make the Salad

1. Combine cucumber, tomato, red onion, and parsley in a bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

3. Chill until ready to serve.

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🍽️ Assemble the Plate

• Add two honey-glazed chicken breasts to each plate.

• Spoon roasted potatoes beside them.

• Add a generous portion of fresh cucumber tomato salad.

• Enjoy immediately for maximum flavor and texture!

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⭐ Tips for the Best Results

• Marinate the chicken 30 minutes prior for deeper flavor.

• Use chicken thighs for a juicier result.

• Swap potatoes for sweet potatoes for a healthier twist.

• Add feta cheese to the salad for extra richness.