Courtesy: Hello Fresh

with Balsamic Potato Salad and Garlic-Roasted Tomatoes

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 520 Calories

Ingredients:

• Yukon Gold Potatoes- 24 oz
• Panko Breadcrumbs- 1/2 cup
• Parmesan Cheese- 1/2 cup
• Chicken Breast- 24 oz
• Dijon Mustard- 4 tsp
• Grape Tomatoes- 8 oz
• Scallions- 4
• Garlic- 4 cloves
• Balsamic Vinegar- 2 tbsp

1  PREHEAT OVEN AND BOIL POTATOES. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and place in a large bowl.

2  PREP CHICKEN.  Meanwhile, combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl. Pat chicken dry with a paper towel. Season all over with salt and pepper. Place toward one side of a lightly oiled baking sheet. Brush 1 tsp Dijon mustard onto top of each piece. Sprinkle panko mixture onto tops, pressing to adhere.

3  ROAST CHICKEN AND PREP  Roast chicken in oven until no longer pink in center, 15-20 minutes total (we’ll be adding more items to the sheet halfway through). Meanwhile, halve tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.

4  ROAST TOMATOES  About 8 minutes before chicken is done, remove sheet from oven. Toss tomatoes, scallion whites, garlic, and a drizzle of olive oil on empty side of sheet. (TIP: Use tongs to avoid touching the hot sheet. No tongs? Get them for next time at HelloFresh.com/Shop) Season with salt and pepper. Return sheet to oven and roast until chicken is done and tomatoes are soft, 7-8 minutes.

5  MAKE POTATO SALAD Add scallion greens, 1 TBSP balsamic vinegar (we sent more), and a large drizzle of olive oil to bowl with potatoes. Toss to combine. Season with salt and pepper.

6 PLATE AND SERVE. Divide chicken, tomatoes, and potato salad between plates and serve.