Breaded Ranch Chicken with Sweet Potato Coins and Zucchini

Crispy breaded chicken served with roasted sweet potato coins and sautéed zucchini, plus a tangy homemade ranch dressing with sour cream, mayo, and green onion.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Step 2

Roast sweet potato coins: Cut sweet potatoes into 1/4-inch rounds. Add to a parchment-lined baking sheet with 1 tbsp oil, 1/2 tsp garlic salt and 1/2 tsp sugar (use all for 4 ppl). Season with salt and pepper, then toss to coat. Roast sweet potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 22–25 min (for 4 ppl, use 2 sheets and rotate halfway through).

Step 3

Make ranch: Halve green onion lengthwise, then thinly slice. Add sour cream, mayo, half the green onions, half the vinegar (use all for 4 ppl), 1/2 tsp sugar and 1/4 tsp garlic salt (use all for 4 ppl) to a medium bowl. Season with pepper, then stir to combine. Reserve 2 tbsp (4 tbsp) ranch in a small bowl and set aside (reserved ranch will be used to coat chicken in step 4).

Step 4

Prep chicken: Combine breadcrumbs and 1/2 tbsp (1 tbsp) oil in a medium shallow bowl. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board (you will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl). Season chicken with salt and pepper.

Step 5

Cook chicken: Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1–2 min per side. Transfer chicken to a parchment-lined baking sheet. Carefully wipe the pan clean. Spread reserved ranch evenly over tops of chicken. Top with breadcrumb mixture, pressing down gently to adhere. Roast chicken in the top of the oven until cooked through, 10–12 min.

Step 6

Prep and cook zucchini: Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then zucchini. Cook, stirring occasionally, until zucchini is tender-crisp, 4–5 min. Season with remaining garlic salt and pepper.

Step 7

Finish and serve: Thinly slice chicken. Divide chicken, sweet potato coins and zucchini between plates. Sprinkle remaining green onions over top. Serve remaining ranch alongside for dipping.