Name: Garlic-Parmesan Chicken Tenders with Green Beans & Honey Mustard Dip
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1.02 kg green beans; ¾ cup honey mustard dressing; 1 cup Parmesan cheese, shredded; extra virgin olive oil; garlic powder; mayonnaise; panko bread crumbs; paprika; salt

Garlic-Parmesan Chicken Tenders with Green Beans & Honey Mustard DipGarlic-Parmesan Chicken Tenders with Green Beans & Honey Mustard Dip — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1.02 kg green beans

¾ cup honey mustard dressing

1 cup Parmesan cheese, shredded

extra virgin olive oil

garlic powder

mayonnaise

panko bread crumbs

paprika

salt

Instructions

Preheat oven to 230°C (450°F). Coat a large baking sheet pan with a thin layer of oil.

Place mayo, garlic powder, and salt in a large bowl; stir to combine.

Place Parmesan, bread crumbs, and paprika in another large bowl. Stir to combine the coating.

Pat chicken dry with paper towels and slice into ¾-inch tenders. Add to the bowl with the mayo mixture and toss to coat.

Working in batches, dredge tenders in the bread crumb coating, pressing to adhere. Transfer to the baking sheet.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake until tenders start to turn golden, about 10 minutes.

While the tenders are baking, wash, dry, and using a clean cutting board, trim green beans. Set aside.

When the chicken is golden, flip and continue to bake until cooked through, 8-10 minutes more. Remove from oven.

Meanwhile, preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add green beans and salt; cook, stirring occasionally, until tender-crisp, 5-6 minutes. Remove from heat.

Divide chicken tenders and green beans between plates. Serve with a side of dressing for dipping. Enjoy!

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