Preheat oven 400 degrees. Cut the potatoes into 1/2-inch cubes. Place them in a pot and cover with water. Season with a pinch of salt, bring to boil, and cook for 15-20 minutes, until easily pierced with a knife.

Meanwhile, place the chicken breast on a baking sheet. Drizzle each with 1 teaspoon olive oil and flip to coat. Season with salt and pepper on both sides.

In a bowl, combine parmesan cheese, panko, 1 teaspoon olive oil, salt and pepper. Top each chicken breast with the panko topping and press to adhere. Place in the oven and roast for 12-14 minutes, until juices run clear when pierced.

While the chicken roasts, halve the grape tomatoes. Mince the garlic. Thinly slice the scallions, keeping greens and whites separate.

Toss the tomatoes with garlic, 1 teaspoon olive oil, scallion whites and season with salt and pepper. Place on the baking sheet next to the chicken and roast for 6-8 minutes, until softened. HINT: Remove the tomatoes from the sheet when they're done and place the chicken under the boiler to get a nice golden brown color!

Once the potatoes are done, drain and place in a bowl. Toss with scallion greens, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar. Season with salt and pepper.

Serve the chicken breast with the roasted tomatoes and potato salad to the side