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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F. Coat a baking sheet pan with a thin layer of oil.

  • 1 tsp extra virgin olive oil

• STEP 2

  Place mayo, garlic powder, and salt in a medium bowl; stir to combine.

  • 2 tbsp mayonnaise
  • ½ tsp garlic powder
  • ¼ tsp salt

• STEP 3

  Place Parmesan, bread crumbs, and paprika in another medium bowl. Stir to combine the coating.

  • ⅓ cup Parmesan cheese, shredded
  • ¼ cup panko bread crumbs
  • ¼ tsp paprika

• STEP 4

  Pat chicken dry with paper towels and slice into ¾-inch tenders. Add to the bowl with the mayo mixture and toss to coat.

  • ¾ lb chicken breasts, boneless skinless

• STEP 5

  Working in batches, dredge tenders in the bread crumb coating, pressing to adhere. Transfer to the baking sheet.

• STEP 6

  Place baking sheet in the oven (it doesn't have to be fully heated) and bake until tenders start to turn golden, about 10 minutes.

• STEP 7

  While the tenders are baking, wash, dry, and using a clean cutting board, trim green beans. Set aside.

  • ¾ lb green beans

• STEP 8

  When the chicken is golden, flip and continue to bake until cooked through, 6-8 minutes more. Remove from oven.

• STEP 9

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 10

  Once the skillet is hot, add oil and swirl to coat the bottom. Add green beans and salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.

  • 2 tsp extra virgin olive oil
  • ¼ tsp salt

• STEP 11

  Divide chicken tenders and green beans between plates. Serve with a side of dressing for dipping. Enjoy!

  • ¼ cup honey mustard dressing