Diced and baked chicken breasts with broccoli, potato and a cucumber salad with a twist (with aloe)

1. Preheat oven to 200°C (390°F). Dice chicken breast into bite-sized cubes, toss with olive oil, garlic powder, salt, and pepper, then spread on a baking tray and bake for 20–25 minutes until golden and cooked through.
2. Peel and chop potatoes into chunks, boil in salted water for 15–18 minutes until just tender, then drain and dust lightly with smoked paprika.
3. Steam or briefly boil broccoli florets for 4–5 minutes until bright green and tender-crisp, then drain well.
4. In the final few minutes of the chicken baking, toss the broccoli with the cooked chicken on the tray to mingle flavors.
5. Peel, deseed, and dice the aloe vera into small cubes. Dice the cucumber into similar-sized pieces. Combine both with the yogurt, a squeeze of lemon juice, salt, and pepper to create the cucumber-aloe salad.
6. Slice the red bell pepper into thin strips and set aside as a garnish.
7. Arrange salad greens as a base on each plate. Add the paprika potatoes to one section, the chicken and broccoli to another, and spoon the cucumber-aloe yogurt salad alongside.
8. Top with the sliced red bell pepper strips and serve immediately.

Tip: Make sure to thoroughly rinse and peel the aloe vera to remove the bitter latex layer just beneath the skin — use only the clear inner gel for the salad to keep the flavor mild and refreshing.