Baked Parmesan Chicken Strips

Baked Parmesan Chicken Strips

with Rosemary Potato Wedges, Green Beans and Honey-Mustard Dipping Sauce

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A balanced meal that’s adult AND kid approved? Yes, please! We opted to toast the panko to ensure it’s as crunchy as possible before combining it with Parmesan.

Tags:Child friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

680 g

Yukon Potato

340 g

Green Beans, trimmed

1 cup

Panko Breadcrumbs


4.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

5 tbsp


7 g


1 cup

Parmesan Cheese, shredded


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2736 kJ
Calories654 kcal
Fat14 g
Saturated Fat6 g
Carbohydrate76 g
Sugar24 g
Dietary Fiber9 g
Protein58 g
Cholesterol123 mg
Sodium857 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes and chicken tenders.) Start prepping when the oven comes up to temperature!


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.


Finish and serve: Serve the chicken strips with potato wedges, green beans and the honey-mustard dipping sauce. Enjoy!