Chicken Fingers with Ranch Dip and Seasoned Fries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 sprays of Cooking Spray1 lb uncooked boneless, skinless chicken breast, cut into strips1 tbsp Dijon Mustard1 cup uncooked quick oats2 tsp garlic herb seasoning1/2 tsp salt1/4 tsp pepper2 large russet potatoes, peeled and cut into 1/2 inch thick fries1 tbsp Creole Seasoning1/2 cup fat-free ranch salad dressing
Preheat oven to 400 degrees. Coat two large baking sheets with cooking spray.
Coat Chicken strips with mustard. Combine oats, garlic herb seasoning, salt, and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.
Arrange potatoes on pan; lightly coat with cooking spray. Sprinkle potatoes with creole seasoning.
Bake flipping once after 15 minutes. Contine cooking an additional 15 minutes until chicken and potatoes are tender and golden brown. Serve chicken and potaoes with dressing on the side. Yields 4 oz of chicken, 1/2 a potato and 2 tbsp of dressing per serving.
Serving Size: Yields 4 oz of chicken, 1/2 a potato and 2 tbsp of dressing per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SHAYMARIE98.
Coat Chicken strips with mustard. Combine oats, garlic herb seasoning, salt, and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.
Arrange potatoes on pan; lightly coat with cooking spray. Sprinkle potatoes with creole seasoning.
Bake flipping once after 15 minutes. Contine cooking an additional 15 minutes until chicken and potatoes are tender and golden brown. Serve chicken and potaoes with dressing on the side. Yields 4 oz of chicken, 1/2 a potato and 2 tbsp of dressing per serving.
Serving Size: Yields 4 oz of chicken, 1/2 a potato and 2 tbsp of dressing per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SHAYMARIE98.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 1.9 g
- Cholesterol: 55.0 mg
- Sodium: 2,087.8 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 6.2 g
- Protein: 29.9 g
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