Name: Corn Chip-Crusted Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

Directions

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.