Baked Ranch Chicken Tenders & Veggies
Yield: 6 Servings Prep Time: 15 minutes Cook Time: 20 minutes Total time: 35 minutes
These crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!
Keshea Way is a grateful wife and mother of a 10 year old son and 7 year old daughter. With a busy lifestyle football, soccer and gymnastics quick and easy meals are a must. Keshea is the C.E.O and Founder of Taught by Faith where she motivates and inspires others to live the way they desire to lead. Keshea’s motto is “Where there is a will; there is a WAY and her name is Keshea!”
Recipe and Photo Credit: www.damndelicious.net
- 16 ounces baby red potatoes, halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 2 pounds boneless, skinless chicken breasts cut into strips
- 2 large eggs, beaten
- 3 cups crushed Corn Flakes or (use bread crumbs)
- 4 zucchini, chopped
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.
In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir in zucchini during the last 10 minutes of cooking time.
Serve immediately, garnished with parsley, if desired.
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