Spicy Chicken & Roast Potato Salad

Preheat your oven to 400°F (200°C).

In a bowl, mix the olive oil, paprika, chili powder, garlic powder, salt, and pepper. Coat the chicken breasts with the spice mixture.

Heat a grill pan over medium heat and cook the chicken for 6-7 minutes on each side, or until fully cooked. Let the chicken rest before slicing.

Meanwhile, toss the diced potatoes with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and crispy.

In a large salad bowl, combine the mixed greens, red onion, cherry tomatoes, and feta cheese.

Add the sliced chicken and roasted potatoes to the salad.

Drizzle with balsamic vinaigrette and toss gently to combine.