{eMeals} Crispy Oven-Baked Chicken & Tarragon Potato Salad

When I first signed up for eMeals clean eating recipes, I didn't think I would actually find any I would want to make. I thought that a lot of my favorites would go out the window and I'd be stuck making things that may be "clean" but not tasty. I was completely wrong and this recipe is one that proves it. Last weekend I wanted a summer meal for our Saturday dinner. Cold potato salad and crispy chicken sounded like the perfect summer meal. One that would be perfect for a BBQ or even a picnic. 

The chicken was so quick and easy to make. Besides boiling the potatoes, so was the potato salad. I honestly can't remember the last time I made potato salad. I forgot how easy it was and how much better it is then what you buy at the store. I added some small pieces of turkey bacon that was leftover from breakfast that morning, which hubs enjoyed.  Definitely a meal we'll make again and a potato salad I'll bring to our next BBQ.  Enjoy!

Crispy Oven- Baked Chicken 

Ingredients: 
3 boneless, skinless chicken breasts, cut in half 1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1 (8-oz) container reduced-fat sour cream
2 tablespoons reduced-fat 2% milk (we used almond milk)
2 green onions, chopped
1 teaspoon paprika
2 cups whole wheat panko breadcrumbs
3 tablespoons olive oil

Directions:
Preheat oven to 375°F; sprinkle chicken evenly with salt and pepper. Whisk together sour cream, milk, green onions and paprika in a shallow dish; place panko in a separate shallow dish. Dredge chicken in sour cream mixture then in panko, pressing gently to adhere. Heat oil in a large nonstick skillet over medium-high heat; cook chicken, in batches, 2 minutes per side or until browned. Transfer chicken to a lightly greased rimmed baking sheet. Bake 10-15 minutes or until done. 

Tarragon Potato Salad 

Ingredients:

3 lb new potatoes
2 shallots, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil

2 tablespoons chopped fresh tarragon

Directions: 
Bring potatoes and salted water to cover to a boil in a large Dutch oven; cook 10 minutes or until tender. Drain; let cool, and cut into quarters. Whisk together vinegar, mayonnaise, mustard, salt and pepper; gradually whisk in oil. Pour dressing over potatoes; add tarragon, and toss until well coated. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make!