Oven baked ranch-style chicken
Orange sweet potato (kumara)
500 g, scrubbed, cut into thin wedges
Skinless chicken breast
495 g, (buy 550g lean tenderloins), fat trimmed
¼ cup(s), (60ml)
50 g, (⅔ cup)
Greek yoghurt, plain, full-fat, no added sugar
¼ cup(s), (60g)
Light whole egg mayonnaise
1 small, mashed
1 clove(s), crushed
1 x 3 second spray(s)
- Preheat oven to 240°C. Line 2 large baking trays with baking paper. Place sweet potato wedges on 1 prepared tray and lightly spray with oil. Season with salt and pepper and sprinkle with paprika. Bake for 25 minutes or until golden.
- Meanwhile, combine chicken and buttermilk in a bowl. Toss to coat. Combine spice coating and breadcrumbs in a separate bowl. Dip chicken pieces 1 at a time to coat in crumb mixture and place on remaining prepared tray. Lightly spray chicken pieces with oil and bake for 20-25 minutes or until cooked through.
- Meanwhile, mash yoghurt, mayonnaise, avocado and garlic in a bowl until smooth. Serve chicken with sweet potato wedges and dipping sauce.