- 30 min
Cook the potatoes
Preheat the oven to 425°F.
Thinly slice the potatoes. Put on a sheet pan lined with baking paper. Add a drizzle of oil, 1/3 of the spices (
spicy), salt and pepper. Bake in the oven for 18-20 minutes.
Dice the tomato(es). Thinly slice the onion(s) and the lettuce. Cut the chicken into medium sized pieces.
Make the dip
Mix 1 sour cream packet (double pour 4 ppl.) with the salsa. Ajust seasoning to taste.
Make the salad
Mix the lettuce with the green onion(s), tomato(es), a drizzle of oil, the cider vinegar, salt and pepper.
Cook the chicken
Put the rest of sour cream in a bowl. Mix the polenta and spices (
spicy) and put in another bowl. Add salt and pepper. Cover the chicken with the sour cream and coat with the polenta. Heat a drizzle of oil in a pan over medium heat. Cook the chicken for 6-7 minutes on each side until it is cooked through.
Plate your dish
Serve the chicken with the potatoes, the salsa dip and the salad. Bon appétit!