Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Oven baked ranch-style chicken by WW

Oven baked ranch-style chicken

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Crispy crumbed chicken tenders and sweet potato wedges and a mayo, avo and garlic dipping sauce.

Ingredients

Orange sweet potato (kumara)

500 g, scrubbed, cut into thin wedges

Ground paprika

2 tsp

Skinless chicken breast

495 g, (buy 550g lean tenderloins), fat trimmed

Buttermilk

¼ cup(s), (60ml)

Seasoning

1 tbs

Multigrain breadcrumbs

50 g, (⅔ cup)

Greek yoghurt, plain, full-fat, no added sugar

¼ cup(s), (60g)

Light whole egg mayonnaise

1 tbs

Avocado

1 small, mashed

Garlic

1 clove(s), crushed

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, mash yoghurt, mayonnaise, avocado and garlic in a bowl until smooth. Serve chicken with sweet potato wedges and dipping sauce.

Notes

SERVING SUGGESTION: Steamed broccoli and cauliflower. TIPS: For a smoother dipping sauce, process all ingredients in a small food processor until smooth. For this recipe you need to use very small sweet potato (kumara), otherwise they will not cook in the required time.

You might like

You might like