Baked Ranch Chicken Tenders and Veggies


16 ounces baby red potatoes, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1/3 cup all-purpose flour
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
2 pounds boneless, skinless chicken breasts, cut into strips
2 large eggs, beaten
3 cups crushed Corn Flakes
4 zucchini, chopped
2 tablespoons chopped fresh parsley leaves


  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.
  • In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
  • Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir in zucchini during the last 10 minutes of cooking time.
  • Serve immediately, garnished with parsley, if desired.

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