After a whirlwind week of anniversary celebrations and a busy trip to London, this weekend found us craving something easy, comforting, and absolutely delicious. Sometimes, the most exciting meals are the ones that require minimal effort but still deliver big on flavor. This chicken and sweet potato chips combination, served with a vibrant salad and fresh homemade tzatziki, was exactly what we needed.

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The Unexpected Ingredient that Saved Dinner

Funny story: our last Tesco order included two massive bags of frozen chicken breasts we definitely didn’t order! My husband, bless him, usually accepts the deliveries and didn’t bat an eye, simply stashing them in the freezer. We’d tried frozen chicken before and weren’t fans, so it was a bit of a surprise when we discovered the mistake days later. However, with no fresh meat on hand, these unexpected frozen breasts ended up being our Saturday lunch saviors. While they added a bit of thawing time to the meal, it was just enough to whip up a fantastic salad and our beloved tzatziki.

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The Recipe: Quick, Easy, and Flavorful

This “recipe” is less about precise measurements and more about throwing together delicious components. Adjust quantities to your liking!

Ingredients (Serves 2)

For the Main Course:

• 2 (or 3, for a fuller meal) chicken breasts (fresh is best, but frozen works in a pinch!)
• Chipotle paste (or any paste you enjoy)
• Salt & pepper to taste

For the Sweet Potato Chips:

• 250g frozen sweet potato fries (for ultimate convenience!)
• Salt & pepper to taste
• Dried oregano (don’t skip this, it’s a game-changer!)

For the Salad (Serves 4 – great for leftovers!):

• 1 pre-packed sweet crisp side salad with sweet edamame and carrot (or your favorite mixed greens)
• Handful of wild rocket, roughly torn
• Handful of butterhead lettuce, roughly torn
• 1 cucumber, sliced or diced
• Reduced-fat French dressing, to taste
• Fresh dill (leftover from the tzatziki)

For the Tzatziki Sauce (my rough adaptation of Akis Petretzikis’s recipe):

• 1 cucumber
• 350g strained yogurt (Fage 0% fat works wonderfully)
• 3 tbsp white wine vinegar (lemon juice also works)
• 2 tbsp olive oil
• 1 clove smoked garlic, minced (regular garlic is fine too!)
• Fresh dill, chopped (to taste)
• Salt & pepper to taste

Instructions

1. Start the Chicken: If using frozen chicken breasts, place them straight into the oven at 200°C (390°F) for about 50 minutes, or according to package instructions.
2. Make the Tzatziki Base: While the chicken cooks, begin your tzatziki. Peel and coarsely grate the cucumber. Place it in a bowl with 1 tbsp white wine vinegar and a pinch of salt. Mix well and set aside for about 10 minutes to release liquids.
3. Prepare Tzatziki Flavors: Wash, dry, and chop the fresh dill. In a separate bowl, combine the strained yogurt, minced garlic, remaining white wine vinegar, and olive oil. Mix well.
4. Assemble the Salad: Cut the cucumber for the salad (we usually quarter it lengthwise and then slice). Combine all the salad greens and cucumber in a large bowl. Add the French dressing and mix thoroughly. Pop it in the fridge to chill if it’s a warm day.
5. Add the Sweet Potato Chips: Around the time the chicken is halfway cooked (check its packaging for timing), it’s time to add the sweet potato fries. They usually need 20-25 minutes at roughly the same temperature as the chicken. Don’t worry too much about exact temperature differences – a 10-20 degree variation won’t make a huge difference. If they’re not crispy enough at the end, a quick 5-minute blast under the broiler will do the trick.
6. Season the Chicken: Take the chicken breasts out of the oven briefly. Season generously with salt and pepper, then spread the chipotle paste evenly over both sides. Return to the oven to finish cooking.
7. Finish the Tzatziki: Go back to your grated cucumber. Squeeze out as much liquid as possible with your hands (a cheesecloth or clean tea towel can help, but isn’t strictly necessary). Add the squeezed cucumber to the yogurt mixture and stir to combine. Season with salt and pepper to taste, then stir in the chopped dill. This sauce is addictive and keeps well in the fridge for a few days!
8. Serve: Once the sweet potato fries are golden and crispy, remove them from the oven and season generously with salt, pepper, and dried oregano. Plate the chicken, sweet potato chips, and salad, and serve with a generous dollop of homemade tzatziki.

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Cutting Corners (The Smart Way!)

Sometimes, life calls for shortcuts, and that’s perfectly okay! We often embrace convenience with pre-washed salads, pre-marinated meats, and even store-bought tzatziki when time is truly of the essence (though homemade always wins on flavor!). This meal proves that you can still create something healthy, delicious, and satisfying without spending hours in the kitchen.

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Bonus! Leftovers + Extra Barbecued Chicken Skewers!

This was my first time grilling on a gas barbecue – there’s definitely room for improvement, but the pre-marinated skewers from our local butchers were delicious, as always! I recommend to try chicken & chorizo skewers (easy to make yourself if your local butcher doesn’t do it), but keep in mind – they are much better fresh than as leftovers the next day.

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What are your go-to easy meals for busy weeknights or lazy weekends? I’d love to hear your tips!