Name: Spicy Chicken Fingers with Ranch-Dressed Greens & Rosemary Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1.02 kg new potatoes; 85 g Parmesan cheese; 1 ½ heads romaine lettuce; black pepper; chili-garlic sauce; dill, dried; extra virgin olive oil; mayonnaise; panko bread crumbs; rosemary, dried; salt; white wine vinegar

Spicy Chicken Fingers with Ranch-Dressed Greens & Rosemary PotatoesSpicy Chicken Fingers with Ranch-Dressed Greens & Rosemary Potatoes — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

1 ½ small pkgs grape tomatoes

1.02 kg new potatoes

85 g Parmesan cheese

1 ½ heads romaine lettuce

black pepper

chili-garlic sauce

dill, dried

extra virgin olive oil

mayonnaise

panko bread crumbs

rosemary, dried

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and mince garlic; place in a large bowl along with oil and spices.

Halve potatoes, add to the bowl with the garlic oil, and toss to combine. Spread out in a single layer between two baking sheet pans and place in the oven. Roast until potatoes are fork-tender, tossing halfway through, about 25 minutes.

Slice the chicken breasts into ¾-inch strips. Place in the bowl used for the potatoes and season with chili-garlic sauce, salt, and pepper; toss to combine.

Add bread crumbs to the bowl with the chicken and toss well to coat. Place on a third large baking sheet pan and drizzle with oil. Add to the oven, and bake until cooked through, turning once, about 15 minutes.

Meanwhile, finely grate Parmesan and place in a clean large bowl.

Add mayo, vinegar, oil, and spices to the bowl with the Parmesan; whisk to combine the dressing.

Chop or tear romaine leaves into bite-sized pieces and add to the bowl with the dressing.

Halve tomatoes and add to the bowl; toss to combine the salad.

To serve, divide rosemary potatoes, chicken strips, and salad between plates. Enjoy!

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