Marinated Chicken Strips And Vegetables Recipes

SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY

Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli floret
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Steps:

Slice the chicken breasts into strips.
In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
Place the flour in another medium bowl.
Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
Cut the broccoli into florets.
Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
Cut the sweet potatoes in half lengthwise, then slice into half-moons.
Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
Enjoy!

Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams

MARINATED CHICKEN STRIPS AND VEGETABLES

Marinated Chicken Strips and Vegetables image

Make and share this Marinated Chicken Strips and Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup light soy sauce
2/3 cup honey
1/3 cup dry sherry
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 1/2 lbs fresh asparagus spears
6 boneless skinless chicken breast halves, cut into 1/4-inch strips
1/4 cup stone ground mustard
2 tablespoons sesame seeds, toasted
3 medium tomatoes, cut into wedges
8 cups mixed salad greens
1 (8 ounce) container light sour cream
1/4 cup light mayonnaise
1/2 cup honey
2 tablespoons stone ground mustard
2 tablespoons Dijon mustard
2 tablespoons lemon juice

Steps:

To make dressing: stir all dressing ingredients together until well blended; cover and chill up to 3 days.
To make salad: Stir together the first 5 ingredients in a bowl; set aside 1/2 cup for later use.
Pour remaining mixture evenly into 2 heavy-duty zip-lock plastic bags.
Snap off the tough ends of asparagus; put asparagus spears in 1 bag; add chicken to other bag; seal bags and chill at least 2 hours.
Drain chicken and asparagus; throwing out used marinade.
Put chicken on a lightly greased roasting pan.
Put asparagus in a lightly greased 13x9 inch baking pan.
Stir together the reserved soy sauce mixture, mustard, and sesame seeds; pour 1/2 cup mixture over chicken and remaining 1/4 cup mixture over asparagus.
Bake chicken at 425 degrees for 5 minutes; place asparagus in oven and bake asparagus and chicken for 10 minutes or until chicken is done.
Cool, if desired.
Arrange chicken, asparagus, and tomato over salad greens.
Drizzle with honey-mustard dressing.

Nutrition Facts : Calories 561.3, Fat 11.3, SaturatedFat 3.7, Cholesterol 85.2, Sodium 2488.4, Carbohydrate 71.7, Fiber 4.5, Sugar 59.7, Protein 37.4

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