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.
Healthy and tasty chicken fingers coated with crispy almonds and salty Parmesan cheese. YUM.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 195mg
- Sodium: 570mg
- Total Carbohydrates: 36g
- Protein: 46g