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Sheet Pan Monterey Jack Un-Fried Chicken
Ingredients
12 oz
Potatoes
6 oz
Carrots
1/4 Cup
Monterey Jack Cheese
1 TBSP
Ranch Spice
1 TBSP
Mayonnaise
1 tsp
Sriracha
20 oz
Chicken Cutlets
1/2 Cup
Panko Breadcrumbs
Instructions
1
Cut potatoes and carrots into wedges.
2
Toss potatoes and carrots with olive oil, salt, and pepper on a sheet pan.
3
Bake the vegetables for 25 minutes.
4
Mix panko, Monterey Jack, and Ranch Spice in a bowl.
5
Spread Sriracha mayo on chicken cutlets.
6
Coat chicken with the panko mixture.
7
Place coated chicken on the sheet pan with the veggies.
8
Bake for an additional 15 minutes until chicken is cooked through.
9
Serve hot.
Notes
Nutrition Facts
(per serving)
Calories:
720 calories
Servings:
2 servings
Carbohydrates:
56 g
Fat:
28 g
Fiber:
8 g
Protein:
82 g
Sugar:
4 g
Meal Effort
Preparation:
10 minutes
Cook:
35 minutes
Total:
45 minutes