Upgrade a dinner standby (chicken, potatoes, and peas!) with a crunchy, sweet cornflake rub.
YIELDS:4 servings
INGREDIENTS
1/3 c. plain Greek yogurt
1 tbsp. lemon pepper seasoning
1 1/4 lb. chicken tenders
2 c. finely crushed cornflakes
1/3 c. grated Parmesan
2 tbsp. olive oil
1 chopped shallot
2 tbsp. butter
1 1/2 c. thawed frozen green peas
1 (16-oz.) package cooked microwavable baby Idaho potatoes
1/4 c. torn fresh mint leaves
1 tbsp. fresh lemon zest
Kosher salt and black pepper
Lemon wedges, for serving
DIRECTIONS
Step 1.
Preheat oven to 450°F. Stir together Greek yogurt and lemon pepper seasoning. Toss in chicken tenders until coated. Stir together crushed cornflakes, Parmesan, and olive oil. Coat each tender in crumb mixture and place on a lightly greased wire rack set in a baking sheet. Bake until cooked through, 12 to 15 minutes.
Step 2.
Meanwhile, cook shallot in butter over medium heat in a saucepan until tender, 2 to 4 minutes. Stir in peas and cook 1 to 2 minutes. Stir in baby Idaho potatoes. Stir in mint leaves and lemon zest. Season with kosher salt and black pepper. Serve peas and potatoes with chicken tenders and lemon wedges alongside.
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