Zesty Breaded Chicken Breasts with Roasted Potatoes and Creamy Mixed Greens
 
Prep time
Cook time
Total time
 
An entire meal with 9 ingredients in under 35 minutes! This recipe is inspired by HelloFresh.
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 1 pound yukon gold potatoes, cut into ½ inch wedges
  • good quality olive oil
  • 1 cup panko breadcrumbs
  • kosher salt and freshly ground black pepper
  • 2 lemons, zested and halved
  • 2 teaspoons garlic powder
  • 6 tablespoons sour cream, divided
  • 1 pound chicken breasts, pounded to ½ inch thick
  • 4-ounces spring mix lettuce
  • 8-ounces grape tomatoes, halved
Instructions
  1. Preheat oven to 400 degrees. On a foil lined baking sheet, spread potatoes in even layer, drizzle with olive oil, and season with salt and pepper. Roast potatoes for 25-30 minutes, tossing halfway through.
  2. Place panko in a shallow dish and season with salt and pepper. In a medium sized bowl, stir together lemon zest, garlic powder, and 2 tablespoons of sour cream. Season with salt and pepper.
  3. Pat chicken dry with paper towel, season with salt and pepper. Toss each piece of chicken in sour cream mixture to coat, then dredge into panko, coating all over.
  4. In a skillet, heat olive oil over medium-high heat, add chicken and cook until panko is golden brown and chicken is cooked through.
  5. In a separate medium sized bowl, stir together remaining sour cream, lemon juice, and drizzle of olive oil. Season with salt and pepper. Add lettuce and tomatoes to bowl and toss to coat.
  6. Divide potatoes and chicken and serve with salad on the side.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/zesty-breaded-chicken-breasts-roasted-potatoes-creamy-mixed-greens/