Crispy Chicken Breast, Lemon Arugula Salad, and Mini Potatoes

Ingredients: (Serves 2)

1 chicken breast, sliced in half

2 very large handfuls of arugula

1/2 lemon (juiced + a bit of zest)

1/3 cup grated parmesan

2 tbsp olive oil (for topping on salad)

1 tbsp olive oil (for topping on mini potatoes)

1 cup vegetable oil (for cooking chicken in)

2 cups of mini potatoes

1 egg

1/2 cup flour

1/2 cup panko bread crumbs

Recipe:

1. Heat a pan on medium heat with vegetable oil

2. While this is heating, slice your chicken in half, pound with a mallet to thin, top with salt and pepper, and then dip into the flour, egg, and panko bread crumbs. Then add to the pan on medium heat. Flip after about 5 minutes

3. Turn on air frier to 400. Cover the mini potatoes in olive oil, salt and pepper. Pop them in the air frier for about 8-10 minutes

4. While these are cooking, add your arugula, lemon juice, a dash of lemon zest, Parmesan, olive oil, salt, and pepper - mix around

5. Once chicken and potatoes are done, chop the chicken into slices and serve on top of the bed of arugula salad. Enjoy!