Stuffed Bread With Salad And Potatoes Recipe

Ingredients for Stuffed Bread

- 4 large bread rolls or mini baguettes - 1 cup shredded cheese (cheddar or mozzarella) - 1 cup cooked and shredded chicken breast - 1/2 cup finely chopped bell peppers - 1/2 cup finely chopped onions - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped (optional)

Ingredients for Salad

- 4 cups mixed greens (lettuce, spinach, arugula) - 1 cup cherry tomatoes, halved - 1/2 cucumber, sliced - 1/4 red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 1/4 cup olives - 1 tablespoon olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste

Ingredients for Potatoes

- 4 medium potatoes, cut into wedges - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh rosemary sprigs (optional)

Instructions for Stuffed Bread

1. Preheat your oven to 375°F (190°C). 2. Hollow out the bread rolls by cutting off the top and removing some of the bread inside. 3. In a skillet, heat olive oil over medium heat. Add garlic, onions, and bell peppers, and sauté until softened. 4. Add the cooked chicken, shredded cheese, salt, and pepper. Stir well to combine. 5. Fill the hollowed bread rolls with the chicken and vegetable mixture. 6. Place the stuffed bread on a baking sheet and bake for 15-20 minutes, until the bread is crispy and the cheese is melted. 7. Garnish with fresh parsley if desired.

Instructions for Salad

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. 2. Add feta cheese and olives. 3. Drizzle olive oil and balsamic vinegar over the salad. 4. Season with salt and pepper, then toss gently to combine.

Instructions for Potatoes

1. Preheat your oven to 425°F (220°C). 2. In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. 3. Spread the potatoes on a baking sheet in a single layer. 4. Bake for 25-30 minutes, turning halfway through, until golden and crispy. 5. Garnish with fresh rosemary sprigs if desired.

Assembly

1. Serve the stuffed bread hot, alongside the fresh salad and roasted potatoes. 2. Enjoy your wholesome meal!