Greek Salad Frieswith Grilled Chicken and Tzatziki

Preheat the oven to 425°F (425°F).

Cut the potatoes into fry‑shaped sticks.

In a large bowl, toss the potato sticks with paprika, garlic powder, salt, and a light spray of olive oil until evenly coated.

Spread the seasoned fries in a single layer on a baking sheet and bake for 25–30 minutes, turning halfway through, until golden and crispy.

While the fries bake, dice the red bell pepper, green bell pepper, red onion, and cucumber; combine them in a bowl with feta cheese, olives, and fresh dill, then toss gently and set aside.

For the tzatziki, whisk together Greek yogurt, minced garlic, grated cucumber (excess water squeezed out), red wine vinegar, extra virgin olive oil, and salt until smooth; refrigerate briefly.

Season the butterflied chicken breast with paprika, garlic powder, salt, and black pepper; drizzle with fresh lemon juice and a teaspoon of olive oil.

Heat a grill pan or outdoor grill over medium‑high heat and grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 167°F (165°F) and juices run clear.

Slice the grilled chicken breast into strips.

To serve, place the hot fries on a platter, top with the Greek salad mixture, add a generous dollop of tzatziki, and arrange the sliced grilled chicken on the side.