Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and crisp, 25-30 minutes, tossing halfway through.

Core and dice tomatoes. Zest lemons until you have 1 tsp zest, then cut into halves. Place panko in a shallow dish or plate. Season with salt and pepper. In a medium bowl, combine lemon zest, garlic powder, 4 TBSP sour cream (that’s 2 packs), and a pinch of salt and pepper.

Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or a heavy-bottomed pan until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken, then toss all pieces in sour cream mixture to coat. Dip each piece into panko mixture, coating all over and pressing to adhere.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until meat is no longer pink in center and crust is golden brown, 3-4 minutes per side. TIP: Work in batches to avoid crowding the pan—you can place the chicken in the oven for a minute or two if it needs to reheat.

In a small bowl, whisk together remaining sour cream, a big squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Toss lettuce and tomatoes in a large bowl with as much dressing as you like. Divide between plates along with chicken and potatoes and serve.