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Breaded Ranch Chicken
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Breaded Ranch Chicken

Breaded Ranch Chicken

with Potato Coins and Green Beans

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(s)

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)

170 g

Green Beans

½ tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

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
Fat48 g
Saturated Fat11 g
Carbohydrate48 g
Sugar7 g
Dietary Fiber6 g
Protein47 g
Cholesterol169 mg
Sodium1150 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
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Paper Towel
Large Non-Stick Pan


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 a parchment-lined 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, 23-25 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 (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt to a medium bowl. Season with pepper, then stir to combine. Reserve 2 tbsp (4 tbsp) ranch 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 (1 tbsp) oil 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 with salt and pepper.

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 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 green beans

Meanwhile, trim, then halve green beans. Reheat the same pan over medium. When hot, add green beans, remaining garlic salt and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until green beans are tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter melts and coats green beans, 1 min. Season with pepper, to taste.

Finish and serve

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