Crispy-Rice Chicken with Roasted Potatoes and Salad

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Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4

12 10-12 boneless skinless chicken thighs (1 3/4 lbs / 800 g) or 4-6 chicken breasts
1/2 cup light mayonnaise
1 1/2 teaspoons paprika
1/2 teaspoon fresh ground pepper
4 cups 3-4 cups Rice Krispies
20 baby potatoes
1 teaspoon olive oil
Mrs. Dash Garlic and Herb seasoning
1 bag washed Romaine lettuce (8 oz / 225 g)
2 carrots
Favourite toppings such as croutons, bacon bits, nuts, fruit, veggies, (whatever you like and have on hand)
Your favourite dressings

Preheat oven to 400° F (205º C).
Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan sprayed with cooking spray. Spread mayonnaise all over the tops of the chicken. Sprinkle paprika over mayonnaise. Grind fresh pepper all over. Crush Rice Krispies and sprinkle over chicken. Place in preheated oven. Set timer for 20 minutes.
Wash baby potatoes and place on a smaller oven safe pan. Drizzle with canola oil and sprinkle with spice. Stir until well coated. Place in oven beside chicken. Rinse lettuce in a salad spinner and spin dry (optional). Finely julienne carrots. Prepare toppings and take out favourite dressings.