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(s)
Chicken Breasts
2 unit(s)
Sweet Potato
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
113 g
Sugar Snap Peas
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Green Onion
Not included in your delivery
¼ tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add 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 potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 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, trim, then halve green beans.
- Heat the same pan over medium.
- When hot, add green beans, remaining garlic salt and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until green beans are tender-crisp, 4-5 min.
- Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and coats green beans, 1 min.
- Season with pepper, to taste.
- Thinly slice chicken.
- Divide chicken, potato coins and green beans between plates.
- Sprinkle remaining green onions over top.
- Serve remaining ranch alongside for dipping.