Herb Chicken with Waffle Latkes & Tomato Salsa

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 580 cal
• 44g protein
• 42g carbs
• 24g fat
• 5g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 3 garlic cloves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1.5 lb russet potatoes
• 1 small yellow onion
• 1 large egg
• 3 tbsp all-purpose flour
• 3 medium ripe tomatoes
• 1 small bell pepper
• 3/4 cup fresh corn kernels
• 1/4 cup minced red onion
• 1/2 jalapeño optional
• 1 tbsp extra virgin olive oil for salsa

Instructions

1. 1Finely chop the basil and parsley and mince the garlic. In a bowl whisk together half the herbs, garlic, lemon zest, lemon juice, olive oil, salt, and half the black pepper to make a quick marinade.
2. 2Pound the chicken breasts to even thickness if needed, place in a shallow dish, and coat thoroughly with the herb marinade. Let sit at room temperature 15 minutes while you prep the latkes and salsa.
3. 3Core and dice the tomatoes and bell pepper; combine in a bowl with the corn, minced red onion, remaining chopped herbs, salt, and the extra-virgin olive oil. Stir gently and set aside so the salsa juices mingle.
4. 4Peel the potatoes and onion. Grate both on the large holes of a box grater, then wrap the shreds in a clean kitchen towel and squeeze out as much liquid as possible over the sink.
5. 5Transfer the dried potato-onion mixture to a bowl. Beat in the egg, flour, remaining salt, and remaining pepper until the mixture holds together when pressed.
6. 6Preheat a waffle iron and brush both plates lightly with oil. Scoop portions of the potato mixture onto the iron, close firmly, and cook until the latkes are deep golden and crisp on the outside, 5 to 7 minutes. Keep finished waffle latkes warm in a 200°F oven.
7. 7Heat the remaining olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook without moving until a golden crust forms, about 5 to 6 minutes per side, until the internal temperature reaches 165°F.
8. 8Transfer chicken to a cutting board and rest 3 minutes, then slice against the grain into thick strips.
9. 9Place two hot waffle latkes on each plate, fan the herb chicken over the top, and spoon the fresh tomato-corn salsa generously over everything so the juices soak into the crispy potato pockets. Serve right away.