Recipe

Oven-Fried Chicken, Roasted Beets, Fresh Green Beans and a Side Salad

For 2 Adults and 2 Kids

Recipe can be doubled and served again 2 days later. No need to reinvent this meal!

Ingredients:

1.75 lbs Boneless Skinless Chicken Breasts

1 C Bread crumbs

1/2 C Finely shredded cheddar cheese – I use goat’s milk cheddar

¾ t chili powder

½ t salt

Olive oil or canola oil spray

Water in a small bowl

 

Instructions:

Make ahead of time:

Preheat oven to 400

1. Wash beets and cut off root and stems
2. Cover beets in foil
3. Place in a foil lined roasting pan and pop in the oven for 1 hr.
4. Check for doneness: A fork should pierce the beet easily
5. Place beets, still wrapped in their foil, in the refrigerator until you are ready to use them

 

For the Chicken:

Preheat oven to 350

1. Wash and cut the chicken into smaller pieces
2. Mix remaining ingredients in a large bowl
3. Create an assembly line of chicken, water, breading, and a lightly sprayed roasting pan.  (If you are making a double batch you will need 2 roasting pans)
4. Wet the chicken, dredge in breading and place on roasting pan
5. Repeat until all chicken is breaded and on roasting pan
6. Slide into oven and set timer for 20 minutes

 

For the rest of the meal:

1. Take the beets out of the refrigerator.
2. Peel off foil and with your fingers peel off beet skin
3. Slice and place in a microwave-safe bowl
4. Heat for 1-2 minutes
5. Set aside for serving
6. Portion greens on each plate and add whatever salad fixings you have on hand

 

When chicken is ready, portion on each plate and serve. Compare to your favorite chicken nugget and see if we aren’t on to something…