12 oz. chicken breasts
12 oz. yukon potatoes
3 tablespoons sour cream
1 teaspoon garlic powder
1 lemon
1/4 oz. chives
1/2 cup panko
2 oz. arugula
1 tablespoon + 1 teaspoon olive

12 oz. chicken breasts 12 oz. yukon potatoes 3 tablespoons sour cream 1 teaspoon garlic powder 1 lemon 1/4 oz. chives 1/2 cup panko 2 oz. arugula 1 tablespoon + 1 teaspoon olive

1. Preheat oven to 400 degrees. Cut potatoes into 1 inch cubes. Mince the chives. Zest and half the lemon. Toss potatoes on an aluminum foil lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in oven for 25-30 minutes, tossing halfway through.

2. Place panko in a shallow dish with a pinch of salt and pepper. In a medium bowl, combine lemon zest, garlic powder, 2 tablespoons sour cream and a pinch of salt and pepper.

3. Beat chicken until 1/2 inch thick. Season with salt and pepper, then toss breasts with sour cream mixture. Press chicken into panko to coat on all sides.

4. Heat a drizzle of oil in a large pan over medium high heat. Cook chicken for 3-4 minutes per side until cooked through.

5. In a small bowl, whisk together 1 tablespoon sour cream, 1 tablespoon chives, a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper. Toss the arugula with enough dressing to coat. Serve with chicken and crispy potatoes. Sprinkle with remaining chives.