Chicken gets a spicy crunch thanks to toasted panko and chili powder. Roasted sweet potato fries bring a hearty, sweet contrast, while a fresh garden salad brightens everything up.
Baby Gem Lettuce
Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into sticks (like French fries), keeping the skin on. Halve the tomatoes. Chop the lettuce into 1-inch pieces. Mince or grate the garlic. Halve the lemon.
Toss the sweet potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until crispy and golden brown.
Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Remove the pan from the heat and toss in the panko and chili powder. Season with salt and pepper.
Place the chicken breasts onto a lightly oiled baking sheet and coat each with a large dollop of sour cream. Then season with salt and pepper. Press the panko mixture onto the tops of each chicken breast to adhere. Place them on a baking sheet in the oven for 15-20 minutes, until the chicken is just cooked through.
When the chicken is almost ready, toss the chopped lettuce and tomatoes in a large bowl with a squeeze of lemon juice and a large drizzle of olive oil. Season to taste with salt and pepper.
Finish and plate: Serve the crispy spiced chicken with the sweet potato fries and garden salad alongside. Enjoy!