Healthy Chicken Breast & Broccoli Stir-Fry with Crispy Potato Slices

1.Preheat the oven to 220°C (428°F). Line a large baking tray with parchment paper.

2.Toss the potato slices with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Arrange them in a single layer on the prepared tray.

3.Roast the potato slices for 25-30 minutes, flipping halfway through, until golden and crispy at the edges.

4.Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat.

5.Add the chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.

6.Increase the heat to high and add the chicken breast strips. Season with remaining salt and pepper. Stir-fry for 4-5 minutes until the chicken is lightly browned and almost cooked through.

7.Add the broccoli florets to the pan. Stir-fry for another 3-4 minutes until the broccoli is bright green and just tender. If using, drizzle with soy sauce and toss to coat.

8.Remove from heat. Taste and adjust seasoning if needed.

9.To serve, divide the mixed salad greens among plates. Top with the chicken and broccoli stir-fry, and arrange crispy potato slices on the side.

10.Garnish with fresh lemon wedges for squeezing over the dish. Serve immediately.