Chicken Fingers with Ranch Dip and Seasoned Fries
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Fingers with Ranch Dip and Seasoned Fries calories by ingredient
Introduction
This is a recipe I got out of a Weight Watchers cookbook that my kids really love...I vary the seasoning and occasionally make homemade honey mustard sauce with light mayonaise to change it up a bit. Serve with a salad and it is an easy and quick weeknight dinner! This is a recipe I got out of a Weight Watchers cookbook that my kids really love...I vary the seasoning and occasionally make homemade honey mustard sauce with light mayonaise to change it up a bit. Serve with a salad and it is an easy and quick weeknight dinner!Number of Servings: 4
Ingredients
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3 sprays of Cooking Spray
1 lb uncooked boneless, skinless chicken breast, cut into strips
1 tbsp Dijon Mustard
1 cup uncooked quick oats
2 tsp garlic herb seasoning
1/2 tsp salt
1/4 tsp pepper
2 large russet potatoes, peeled and cut into 1/2 inch thick fries
1 tbsp Creole Seasoning
1/2 cup fat-free ranch salad dressing
Directions
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.