0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
35 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 1 pound small red-skinned potatoes, quartered
- Kosher salt
- 1 head broccoli, florets and tender stems chopped (about 4 cups)
- 3 cups corn chips (about 6 ounces)
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- Freshly ground pepper
- 3/4 cup sour cream
- 1/2 cup grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 scallion, thinly sliced
- 1 tablespoon finely chopped fresh cilantro
- Juice of 1/2 lime
Instructions
- Preheat the oven to 425 degrees F. 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 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
- 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 crisp and cooked through, about 18 minutes.
- 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 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.
Nutrition Facts
| Calories |
710 |
| Total Fat |
31 grams |
| Saturated Fat |
8 grams |
| Cholesterol |
147 milligrams |
| Sodium |
809 milligrams |
| Carbohydrates |
50 grams |
| Dietary Fiber |
6 grams |
| Protein |
55 grams |
| Sugar |
6 grams |