Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside. Toss potatoes with 2 teaspoons oil, 1-1/2 teaspoons rosemary, garlic, and kosher salt. Spread on prepared pan. Roast for 30 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Healthy and tasty chicken fingers coated with crispy almonds and salty Parmesan cheese. YUM.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee Smart Bite baby red potatoes, halved | ||
| 7 tsp. Gustare Vita olive oil, divided | ||
| 1 ½ tsp. fresh rosemary, chopped, plus additional for garnish | ||
| 2 clove(s) garlic, minced | ||
| ¼ tsp. kosher salt | ||
| 6 oz. broccolini spears, cut lengthwise in half | ||
| ½ small red bell pepper, seeded and cut into strips | ||
| 8 oz. Hy-Vee boneless skinless chicken breast tenders | ||
| ⅛ tsp. Hy-Vee seasoning salt | ||
| ⅛ tsp. Hy-Vee ground black pepper | ||
| ½ c. Hy-Vee slivered almonds, finely chopped | ||
| ½ c. Parmesan cheese, freshly grated | ||
| 1 Hy-Vee large egg, beaten | ||
| 1 tbsp. water | ||
| Lemon wedges, for serving |
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Large bowl
- 2 shallow dishes
- Hy-Vee nonstick cooking spray
- Meat thermometer
Directions
Toss broccolini and bell pepper with remaining 5 teaspoons oil; arrange around potatoes in pan. Pat chicken dry and sprinkle with seasoning salt and black pepper. Combine almonds and Parmesan cheese in a shallow dish. Combine egg and water in another shallow dish. Dip chicken into egg mixture, then coat with Parmesan mixture. Add chicken to pan; spray with nonstick spray.
Bake for 8 to 12 minutes or until chicken is done (165 degrees) and vegetables are tender. Garnish with rosemary and serve with lemon wedges.
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 195mg
- Sodium: 570mg
- Total Carbohydrates: 36g
- Protein: 46g
Daily Values
0%
Iron 20%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 25%