These chicken fingers will become your “go-to” frozen chicken nuggets!
3 CHICKEN BREASTS CUT INTO 12 STRIPS
1 CUP HOMEMADE RANCH DRESSING
1 CUP WHOLE WHEAT BREAD CRUMBS
¼ CUP PARMESAN CHEESE
1 TBSP OLIVE OIL
4 CUPS GREEN BEANS, FRESH
Place ranch dressing into one bowl. In a second dish, place breadcrumbs and parmesan cheese mix.
Coat chicken strips in ranch dressing then dredge through breadcrumb/cheese mix. As you finish each chicken strip, place on half of baking sheet sprayed with cooking spray,
On other half of baking sheet, place 4 cups green beans and drizzle with 1 TBSP olive oil. Do not let chicken and produce touch.
Bake at 350 F until chicken is golden brown, about 15-17 minutes, turning chicken strips about halfway through.
Gluten Free – substitute crushed flaxseed cereal in place of whole wheat bread crumbs.
Vegetarian – tempeh, sliced + 4 tbsp olive oil, + ¼ cup parmesan cheese. Coat tempeh in ranch then dredge through breadcrumb and cheese mix.
Nutrition per Serving: Calories 411, Total Fat 27g, Carbs 19g, Protein 22g, Fiber 4g, Sugars 5g