Sheet Pan Chicken Fingers and Veggie Fries
Ingredients
- 1 cup panko breadcrumbs
- ½ cup shredded Parmesan cheese
- 1¾ lb chicken tenderloins (see Note)
- ¾ cup olive-oil mayonnaise
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 (10-oz) pkg fresh crinkle-cut sweet potatoes (or use frozen sweet potato fries)
- 2 Tbsp olive oil
- 2 zucchini, cut into 3-inch sticks
- ½ cup marinara sauce, heated
Instructions
- Preheat oven to 425°F. Stir together panko and cheese in a shallow bowl. Toss together chicken and mayonnaise in a second bowl.
- Remove chicken from mayonnaise, and sprinkle with ½ tsp each salt and pepper; dredge in panko mixture, shaking off excess. Place on a greased wire rack on a baking sheet. Coat with olive oil cooking spray.
- Toss together potatoes and 1 Tbsp oil on a large rimmed baking sheet; spread in a single layer. Toss together zucchini and 1 Tbsp oil in a bowl; set aside.
- Bake chicken and potatoes 20 minutes or until chicken is done, adding zucchini to baking sheet with potatoes during last 10 minutes of baking. Sprinkle vegetables with ¼ tsp each salt and pepper. Serve with marinara sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
479
|
479
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 37 | 37 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 734 | 734 |
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
