Baked Chicken Tenders and Roasted Carrots
Crispy panko-coated chicken strips with sweet roasted carrots, a kid-friendly dinner that adults love and that packs beautifully.
35minutes
4servings
420calories
44gprotein
$2.10per serving
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1 cup panko
- 2 eggs
- 1 lb carrots
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Preheat oven to 400 degrees F
- 2
Cut chicken breasts into strips, beat eggs in a bowl, combine panko with paprika, salt, and pepper on a plate
- 3
Dip chicken strips in egg, then coat with panko mixture
- 4
Place on a parchment-lined baking sheet
- 5
Cut carrots into thin sticks, toss with olive oil and salt on a separate baking sheet
- 6
Bake chicken for 18 minutes and carrots for 20 minutes until both are golden and cooked through
