By Hello Fresh

Cooking Time:  30 mins

Servings: 4

Nutrition: 540 Calories

Ingredients:

24 Oz. Yukon Gold Potatoes

1/2 Cup Panko Breadcrumbs

1/2 Cup Parmesan Cheese

2 Tsp. Garlic Powder

24 Oz. Chicken Breasts

6 Tbsp Sour Cream

1 Lemon

10 Oz. Baby Spinach

Preparation:

1. Prep and roast potatoes. Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 3/4-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 mins, tossing halfway through.
2. Make crust. Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
3. Pound chicken. Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
4. Crust and bake chicken. Place chicken on a lightly oiled baking sheet and brush tops with 2 tbsp sour cream. Press panko mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 mins.
5. Make salad. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
6. Plate and serve. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.