Crispy Herb-Infused Chicken with Sweet Potato Waffle Fries and Rainbow Veggie Slaw

Begin by preheating your oven to 425°F (220°C) for the sweet potato waffle fries. Next, wash and peel 2 medium sweet potatoes, then cut them into waffle shapes using a waffle cutter or a knife.

In a large bowl, toss the sweet potato waffles with 2 tablespoons of olive oil, 1 teaspoon of paprika, and a pinch of salt.

Spread them out on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

While the fries are baking, prepare the chicken. Take 4 boneless, skinless chicken breasts and place them in a large bowl.

In a separate bowl, mix together 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of garlic powder, and 1 teaspoon of salt.

Rub this herb mixture all over the chicken breasts, ensuring they are well coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and cooked through.

While the chicken is cooking, prepare the rainbow veggie slaw. In a large bowl, combine 1 cup of shredded red cabbage, 1 cup of shredded carrots, and 1 cup of thinly sliced bell peppers (use a mix of colors for a vibrant look).

In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and a pinch of salt.

Pour this dressing over the slaw and toss to combine. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

To serve, place a generous portion of sweet potato waffle fries on each plate, top with sliced chicken, and add a side of rainbow veggie slaw.

Garnish with fresh parsley if desired, and enjoy your colorful, healthy meal!