Parmesan-Almond Chicken Tenders


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Parmesan-Almond Chicken Tenders

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    Healthy and tasty chicken fingers coated with crispy almonds and salty Parmesan cheese. YUM. 

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    Servings and Ingredients

    Serves 2
    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


    1. 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. 

    2. 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.

    3. 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


    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 40g
    • Cholesterol: 195mg
    • Sodium: 570mg
    • Total Carbohydrates: 36g
    • Protein: 46g

    Daily Values

    Iron 20%
    Calcium 25%
    Vitamin D 6%
    Potassium 25%

    Recipe Source:

    Hy-Vee Seasons September 2020