Categories: Meals

Ingredients

• 1 lb. small red-skinned potatoes, quartered
• Kosher salt
• 1 head broccoli, florets and tender stems chopped
• 3 cups corn chips
• 4 chicken breasts
• Black pepper
• 3/4 cup sour cream
• 1/2 cup grate tomatoes, halved
• 1 tbsp. olive oil
• 1 scallion, thinly sliced
• 1 tbsp. finely chopped fresh cilantro
• Juice of 1/2 lime

Directions

1. Preheat oven to 425. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6-8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.

2. Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crispy and cooked through, about 18 minutes.

3. Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 tsp salt and 2 tbsp. water in a small bowl. Drizzle over the vegetables and serve with the chicken.

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