topBanner
Zesty Breaded Chicken Breasts

Zesty Breaded Chicken Breasts

with Roasted Potatoes and Creamy Mixed Greens

Hall of Fame 2
Read more

It’s time to graduate from the chicken Caesar and introduce yourself to a new chicken and creamy salad combo that is—dare we say it—elevated. Here, panko-breaded breasts are given a pinch of lemon zest for a fragrant effect. Then, a spring mix and tomato salad with a rich, dairy-licious sour cream dressing is added to the side. Throw in some roasted potatoes and boom: welcome to the next level of dinnertime sophistication.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

4 ounce

Grape Tomatoes

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Garlic Powder

4 tablespoon

Sour Cream

(ContainsMilk)

12 ounce

Chicken Breasts

2 ounce

Mixed Greens

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber9 g
Protein42 g
Cholesterol125 mg
Sodium280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Bowl
Shallow Dish
Plastic Wrap
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ½-inch-thick wedges. Zest lemon until you have ½ tsp zest, then cut into halves. Halve tomatoes. Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisped, 25-30 minutes, tossing halfway through.

2

Place panko in a shallow dish or bowl and season with salt and pepper. In a separate medium bowl, stir together lemon zest, garlic powder, 2 TBSP sour cream (1 pack), and a pinch of salt and pepper.

3

Place one chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or a heavy-bottomed pan until ½-inch thick. Repeat with remaining chicken. Season chicken with salt and pepper, then toss each piece in sour cream mixture to coat. Dip into panko, coating all over and pressing to adhere.

4

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until no longer pink in center and panko is golden brown, 3-4 minutes. TIP: Work in batches if you can’t easily fit all of the chicken in the pan. If it cools, place the chicken in the oven for a minute or two to heat it up.

5

Stir together remaining sour cream, a squeeze of lemon, and a large drizzle of olive oil in a large bowl. Season with salt and pepper. Add lettuce and tomatoes to bowl and toss to coat.

6

Divide chicken and potatoes between plates and serve with salad on the side.