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Breaded Ranch Chicken
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Breaded Ranch Chicken

Breaded Ranch Chicken

with Potato Coins and Zucchini

Everyone's favourite dip – ranch – plays double duty in this satisfying supper! It adds zing to a side of potatoes, plus we've also snuck some under the breadcrumb topping for your chicken!


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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

350 g

Yellow Potato

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

200 g


½ tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Green Onion

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


½ tsp


0.06 tsp


¼ tsp



Nutrition Values

Calories810 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber5 g
Protein47 g
Cholesterol160 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Paper Towel
Large Non-Stick Pan
Parchment Paper


Roast potato coins

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, 1/2 tsp garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1/2 tsp garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

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 (dbl both for 4 ppl) to a medium bowl. Season with pepper, then stir to combine. Reserve 2 tbsp ranch (dbl for 4 ppl) in a small bowl and set aside. (NOTE: Reserved ranch will be used to coat chicken in step 4.)

Prep chicken

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

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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.**

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 butter (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until zucchini is tender-crisp, 4-5 min. Season with remaining garlic salt and pepper.

Finish and serve

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