Baked Parmesan Chicken Strips

Prep: Wash and dry all produce. Pick a few rosemary leaves off the stems and finely chop 2 tsp. Cut the potatoes into 1/2-inch wedges. Toss the potatoes with the rosemary and a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping the potatoes over halfway through cooking, until golden-brown, 25-28 min.

Toast the breadcrumbs: Meanwhile, heat a large non-stick pan over medium heat. Add the panko to the dry pan. Cook, stirring often, until toasted and golden-brown, 4-5 min. Transfer to a shallow dish with the Parmesan and drizzle of oil.

Prep the chicken: In a medium bowl, season the chicken tenders with salt and pepper. Add 3 pkgs honey and stir to coat the chicken strips. Working with one at a time, press each strip into the panko to coat completely. Arrange the coated chicken strips on a foil-lined baking sheet. Bake in the centre of oven until golden, 12-14 min.

Cook the green beans: Meanwhile, heat the same non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 8-9 min.

Make the honey-mustard dipping sauce: In a small bowl, combine the remaining honey with the mustard.