Breaded Ranch Chicken
with Sweet Potato Coins and Zucchini
Everyone's favourite dip – ranch – plays double duty in this satisfying supper! It adds zing to a side of potatoes, plus we've also snuck some under the breadcrumb topping for your chicken!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
340 g
Sweet Potato
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
200 g
Zucchini
½ tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Green Onion
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes, 1/2 tsp garlic salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1/2 tsp garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast sweet potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Halve green onion lengthwise, then thinly slice. Add sour cream, mayo, half the green onions, half the vinegar (use all for 4 ppl), 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt to a medium bowl. Season with pepper, then stir to combine. Reserve 2 tbsp (4 tbsp) ranch in a small bowl and set aside. (NOTE: Reserved ranch will be used to coat chicken in step 4.)
Combine breadcrumbs and 1/2 tbsp (1 tbsp) oil in another small bowl. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season chicken with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Carefully wipe the pan clean. Spread reserved ranch evenly over tops of chicken. Top with breadcrumb mixture, pressing down gently to adhere. Roast chicken in the top of the oven, until cooked through, 10-12 min.**
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then zucchini. Cook, stirring occasionally, until zucchini is tender-crisp, 4-5 min. Season with remaining garlic salt and pepper.
Thinly slice chicken. Divide chicken, sweet potato coins and zucchini between plates. Sprinkle remaining green onions over top.Serve remaining ranch alongside for dipping.
