Mexican Potato Salad with Spicy Chicken Breast

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken breasts in a resealable bag. Pour a little oil over them, sprinkle in the Mexican spice mix, seal the bag, and then massage the chicken thoroughly with your hands so that the marinade coats it evenly. Place the chicken in the refrigerator to marinate.

Step 2

Preheat the oven to 190 degrees on the convection setting.

Step 3

Wash the potatoes, scrub off any dirt, and cut them into large cubes.

Step 4

Toss them with the oil, crushed garlic, and French fry seasoning. Pile them into a baking dish lined with parchment paper, then bake for 40–45 minutes.

Step 5

Finely chop the peeled red onion and dice the tomatoes into small cubes, then place both in a mixing bowl. Drizzle with lime juice, grate the zest over them, season lightly with salt, and let stand for a few minutes. Chop the cilantro and stir it in as well.

Step 6

While the potatoes are baking, fry the chicken breasts in a skillet.

Step 7

Remove the parchment paper from under the baked potatoes, then sprinkle the corn on top and season with a few more shakes of the spice mix.

Step 8

Toss with the tomato salsa and spoon the sour cream over the top. Sprinkle a little pepper over the dollops of sour cream.