Chicken Caesar-Style Potato Bowl

Let's Cook

1. Step 1.

   Crisp the potatoes: Cut 200 g potatoes into bite-sized cubes. Heat a large skillet over medium-high heat with a drizzle of oil. Add the potatoes in a single layer and cook, stirring occasionally, until golden brown and crisp on all sides, about 8 minutes. If the potatoes start to brown too quickly, reduce the heat to medium.

2. Step 2.

   While the potatoes are cooking, slice the warm chicken: If the 160 g chicken is not already cooked, cook it first (e.g., pan-sear or poach until cooked through), then slice it into strips. If using pre-cooked chicken, warm it briefly in a pan or microwave, then slice.

3. Step 3.

   Meanwhile, combine the lettuce and tomato: Chop 100 g romaine and 80 g tomatoes into bite-sized pieces. Place them in a large bowl and toss together.

4. Step 4.

   In a small bowl, mix the dressing: Combine 50 g Greek yogurt, a teaspoon of Dijon mustard, a squeeze of lemon juice, and a minced garlic clove (or a pinch of garlic powder). Stir until smooth. Taste and adjust lemon or garlic as desired.

5. Step 5.

   Once the potatoes are crisp, add them to the bowl with the lettuce and tomato, along with the sliced chicken. Drizzle the yogurt dressing over the top and toss gently to coat.

6. Step 6.

   Finish the bowl with 10 g grated or shaved parmesan. Serve immediately while the potatoes and chicken are still warm.