Zesty Breaded Chicken Breasts
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Zesty Breaded Chicken Breasts

Zesty Breaded Chicken Breasts

with Roasted Potatoes and Creamy Mixed Greens

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.


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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


4 ounce

Grape Tomatoes

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

4 tablespoon

Sour Cream

(Contains Milk)

12 ounce

Chicken Breasts

2 ounce

Mixed Greens

Not included in your delivery

5 teaspoon

Olive Oil




Nutrition Values

/ 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.


Baking Sheet
Shallow Dish
Plastic Wrap
Large Pan
Large Bowl


Preheat and Prep

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.

Make Coating

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.

Prep Chicken

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.

Cook Chicken

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.

Toss Salad

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.

Plate and Serve

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