Crispy chicken in corn chips in the oven

Ingredients:

• 450 g small red potatoes, cut into 4 pieces
• 1 head broccoli, florets and tender stems trimmed (about 4 cups)
• 3 cups corn chips (about 170 g)
• 4 skinless, boneless chicken breasts (about 200g each)
• 3/4 cup sour cream
• 0.5 cups grape tomatoes, halved
• 1 tbsp extra-virgin olive oil
• 1 green onion, thinly sliced
• 1 tbsp finely chopped fresh cilantro
• Juice of half a lime

Preparation:

1. Preheat oven to 220°C.
2. Place 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.
3. Meanwhile, position a wire rack over 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 black pepper. Spread 1/4 cup sour cream over the chicken, coating both sides. Roll in the crushed corn chips to coat evenly; transfer to the rack. Bake until crispy and cooked through, about 18 minutes.
   
   
   This recipe also works for chicken fingers. To do this, cut the chicken breasts diagonally into strips and cook as directed.
4. Add the tomatoes and olive oil to the potatoes and broccoli, season with salt and pepper, and toss to combine. In a small bowl, combine the remaining 1/2 cup sour cream, green onions, cilantro, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. Drizzle the dressing over the vegetables and serve with the chicken.