Parmesan Crusted Chicken & Potato Salad

Parmesan Crusted Chicken & Potato Salad

PREP: 10 min
TOTAL: 30 min


- 12 oz. Yukon gold potatoes
- 1/4 cup Parmesan cheese
- 2 tsp Dijon mustard
- 2 Scallions
- 1 tbsp Balsamic vinegar
- 1/4 cup Panko bread crumbs
- 2 6 oz. Chicken breasts
- 4 oz. Grape tomatoes
- 2 cloves Garlic

What you'll need:
- Medium pot
- Baking sheet
- Strainer
- Large bowl
- Small bowl
- Olive oil

1. Preheat oven and boil potatoes
Wash and dry everything. Preheat oven to 400 degrees. Cut potatoes into cubes. Place in boiling water for 10-12 minutes. Drain and place in large bowl.
2. Prep chicken
Put Panko bread crumbs, parmesan, olive oil, and salt & pepper in a small bowl and mix. Season chicken with salt & pepper and place on one side of a baking sheet. Brush 1 tsp of dijon mustard on each chicken breast. Sprinkle mixture on tops and press down.
3. Roast chicken and prep tomatoes
Roast chicken in oven for 20 minutes total. Cut tomatoes in half, slice the scallions, and keep the greens and whites separate. Mince the garlic.
4. Roast tomatoes
With 8 minutes left of the chicken, remove the baking sheet from the oven and toss the tomatoes, scallion whites, garlic, and olive oil on the empty side. Season with salt & pepper.
5. Make potato salad
While the chicken and tomatoes are finishing up, add scallions, 1 tbsp of balsamic vinegar, and olive oil to the bowl. Season with salt & pepper.
6. Serve

Before opening up the bag of fresh ingredients, I was worried it would be complicated and take entirely too long to make. In reality, the ingredients were all portioned out perfectly which made the process super simple. This was by far one of my favorite at home meals to make and sooooo good I wanted to make this blog post to save the recipe.

Courtesy of Hello Fresh meals. Click the link for $40 off of a week's worth of deliveries.

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