Prep: Wash and dry all produce. Preheat the oven to 450 degrees. In a shallow dish, combine the panko, Parmesan cheese, garlic powder, and a pinch of salt and pepper. Cut the potatoes into 3/4- inch cubes and toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper.

Roast the potatoes: Place the potatoes in the oven for 25 minutes, flipping once, until golden brown and tender.

Working one at a time, place the chicken breasts between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until 1/2-inch thick. Season with salt and pepper.

Place the chicken on a lightly oiled baking sheet and spread with 1 Tablespoon sour cream each. Press the panko mixture into the sour cream. Place in the oven for 12-15 minutes, until the chicken is cooked through and crispy.

Halve the lemon. Cut one of the halves into wedges. In a large bowl, combine 1 Tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.

When the potatoes are ready, toss them into the bowl with the dressing along with the spinach. Season with salt and pepper.

Plate: Serve the crispy chicken Parmesan on a bed of spinach salad with a wedge of lemon for squeezing. Enjoy!