Ranch Crusted Chicken Nuggets & Roasted Potatoes

  • 2 tablespoon – Ranch Dressing Seasoning Packet
  • 1 cup – Greek yogurt, plain
  • 2 cup – panko (Japanese bread crumbs)
  • 1 1/2 pound – chicken breast
  • 4 medium – potato, red
  • 1/2 tablespoon – olive oil
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  1. In a large Ziploc bag add potatoes and olive oil. Shake to coat evenly. Add 1 c. bread crumbs + 1 tbsp. ranch dressing mix; toss the bag around to evenly coat once more. Transfer to a large (I used 17×11) rimmed cookie sheet greased with a light coating of olive oil.
  2. In a separate large Ziploc bag add chicken breast cubes and greek yogurt; toss the bag around to evenly coat chicken.
  3. Place bread crumbs and remaining ranch seasoning in a shallow bowl; mix well. Shake off any excess yogurt from chicken then dip in bread crumbs, turning to coat evenly. Transfer to baking sheet.
  4. Sprinkle with salt and pepper to taste.
  5. Bake at 375˚F for 45-55 min or until chicken reaches internal temp of 165 degrees F, or juices run clear. Turn on the broiler and continue baking 1-2 min to brown the chicken if needed.

Recipe from Super Healthy Kids.


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