Oven baked ranch-style chicken
5
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.
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