This hearty and flavorful dish combines tender grated chicken breast, creamy cheese, and crispy grated potatoes to create a satisfying meal cooked in a single skillet. Paired with a refreshing side salad dressed in a tangy citrus and soy sauce dressing, this recipe is perfect for a balanced lunch or dinner. The chicken and potato skillet offers a delightful mix of textures, while the vibrant salad adds a fresh and nutritious touch to the meal.

Full Recipe:

Ingredients:

For the Chicken Potato Skillet:

• 1 frozen chicken breast (grated)
• 2 eggs
• Salt (to taste)
• Fresh dill (to taste)
• 1 onion (finely chopped)
• 100g cheese (grated, save some for topping)
• Black pepper (to taste)
• 1 teaspoon oregano
• 1 garlic clove (minced)
• 2 potatoes (grated, liquid squeezed out)
• Olive oil (for cooking)
• Butter (for cooking)
• Extra dill (for garnish)

For the Fresh Salad:

• Lettuce leaves (chopped)
• 8 cherry tomatoes (halved)
• 2 cucumbers (sliced)
• 1 red pepper (sliced)
• 1 red onion (sliced)
• 1 pear (sliced)

For the Salad Dressing:

• Juice of 1/2 orange
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon mustard
• Salt (to taste)
• Black pepper (to taste)

Step-by-Step Instructions:

Step 1: Preparing the Chicken and Potato Mixture

1. Grate the chicken breast: Begin by grating the frozen chicken breast using a large grater. Grating the chicken ensures it cooks evenly and quickly.
2. Mix with eggs and seasoning: In a mixing bowl, combine the grated chicken with 2 eggs, a pinch of salt, and freshly chopped dill. Mix thoroughly until all ingredients are well combined.
3. Chop the onion and cheese: Finely chop 1 onion and grate 100g of cheese. Add the onion and most of the cheese (reserve some for later) into the chicken mixture. Stir in black pepper, 1 teaspoon of oregano, and the minced garlic clove.
4. Prepare the potatoes: Grate the 2 potatoes and squeeze out as much liquid as possible using a clean towel or paper towels. This step is essential to achieve a crispy texture. Add the grated potatoes to the chicken mixture and mix well.

Step 2: Cooking the Chicken Potato Skillet

1. Heat the skillet: In a large skillet, heat a drizzle of olive oil and a small knob of butter over medium heat.
2. Cook the chicken mixture: Spread the chicken and potato mixture evenly in the skillet. Cook for about 15 minutes with the lid on, allowing the ingredients to set and become crispy on the bottom.
3. Flip and continue cooking: After 15 minutes, carefully flip the skillet mixture using a spatula or by sliding it onto a plate and flipping it back into the pan. Sprinkle the reserved cheese on top and cook for an additional 5-10 minutes, uncovered, until the cheese is melted and golden.
4. Finish and garnish: Once cooked through and golden on both sides, remove the skillet from the heat. Garnish with extra dill for a fresh touch.

Step 3: Preparing the Fresh Salad

1. Chop the vegetables: Wash and chop the lettuce leaves, halve the cherry tomatoes, slice the cucumbers, red pepper, and red onion, and slice the pear.
2. Assemble the salad: In a large salad bowl, combine the chopped lettuce, tomatoes, cucumbers, red pepper, red onion, and pear.

Step 4: Making the Citrus Dressing

1. Mix the dressing: In a small bowl, whisk together the juice of 1/2 orange, 3 tablespoons of vegetable oil, 2 tablespoons of soy sauce, and 1 teaspoon of mustard. Season with salt and freshly ground black pepper to taste.
2. Dress the salad: Drizzle the citrus dressing over the salad and toss gently to coat the vegetables and pear slices evenly.
3. Serve immediately: Serve the salad alongside the crispy chicken and potato skillet.

Cooking Tips:

• Frozen chicken: Using frozen chicken makes it easier to grate, but if you prefer, you can use fresh chicken breast and finely chop it instead.
• Grating the potatoes: Squeezing out the liquid from the grated potatoes is key to achieving a crispy texture. You can use a cheesecloth or kitchen towel to help with this process.
• Cheese variation: For a different flavor, substitute mozzarella or cheddar cheese for the cheese in the skillet.
• Salad dressing: Adjust the dressing’s sweetness by adding a bit of honey if your oranges are not sweet enough.

Nutritional Information (per serving, approximate):

• Calories: 550 kcal
• Protein: 30g
• Carbohydrates: 45g
• Fat: 28g
• Fiber: 6g
• Sugar: 8g

FAQs:

1. Can I use other meats for this recipe? Yes, you can substitute the chicken with ground turkey, beef, or even tofu for a vegetarian option.
2. How can I store leftovers? The chicken potato skillet and salad can be stored in separate airtight containers in the refrigerator for up to 2 days. Reheat the skillet in a pan for the best texture.
3. Can I make the salad dressing in advance? Yes, the dressing can be made in advance and stored in the refrigerator for up to a week. Just give it a quick shake before using.
4. What other vegetables can I add to the salad? Feel free to add or substitute any vegetables you like. Bell peppers, radishes, or even avocado would be great additions.
5. Can I bake the chicken potato mixture instead of frying it? Yes, you can bake the mixture in the oven at 200°C (400°F) for about 25-30 minutes or until golden and crispy, turning halfway through the cooking time.

Conclusion:

This delicious chicken and potato skillet paired with a refreshing fresh salad is a satisfying and well-balanced meal that’s sure to please the whole family. The combination of savory, cheesy chicken and crispy potatoes with the light, tangy salad creates a perfect balance of flavors and textures. This recipe is also versatile, allowing you to customize the ingredients based on your preferences. Serve it hot, enjoy the flavors, and make it a regular in your meal rotation!