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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
STEP 1:
Place ranch dressing into one bowl. In a second dish, place breadcrumbs and parmesan cheese mix.
STEP 2:
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,
STEP 3:
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.
STEP 4:
Bake at 350 F until chicken is golden brown, about 15-17 minutes, turning chicken strips about halfway through.
Prep Variations:
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.
Servings: 6
Nutrition per Serving: Calories 411, Total Fat 27g, Carbs 19g, Protein 22g, Fiber 4g, Sugars 5g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
