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Preheat oven to 425 degrees. Cut potatoes into wedges and toss with olive oil, fry seasoning, salt, and pepper. Roast for 5 minutes on a baking sheet. Add broccoli to potatoes and drizzle with olive oil, salt, and pepper. Continue roasting until vegetables are tender, about 15-20 minutes. Zest and quarter lemon. Combine panko, lemon zest, garlic powder, salt, and pepper in a dish. Pound chicken between plastic wrap to 1/3-inch thickness and coat with panko mixture. Cook chicken in a large pan with olive oil until golden brown and cooked through, about 3-5 minutes per side. Mix remaining sour cream with honey dijon dressing to make sauce. Plate chicken with potatoes and broccoli. Serve with dipping sauce and lemon wedges.
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