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Photo of Oven baked ranch-style chicken by WW

Oven baked ranch-style chicken

4 - 9
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Crispy crumbed chicken tenders and sweet potato wedges and a mayo, avo and garlic dipping sauce.


Orange sweet potato (kumara)

500 g, scrubbed, cut into thin wedges

Ground paprika

2 tsp

Raw skinless chicken breast

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


¼ cup(s), (60ml)


1 tbs

Breadcrumbs, multigrain

50 g, (⅔ cup)

Natural greek style yoghurt

¼ cup(s), (60g)

Light whole egg mayonnaise

1 tbs


1 small, mashed


1 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  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.


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.