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sheet pan chip-crusted chicken
4
40 minutes
Elevate dinnertime with this chip-crusted chicken, served with roasted veggies and a zesty lemon-sriracha sauce that wakes up your taste buds. Combining freshness, sweetness, heat and crunch, this quick and easy sheet pan recipe is sure to please everyone from the very first bite.
for the chip-crusted chicken:
- 4 small skinless chicken breasts
- 235 g classic potato chips (1 bag)
- 80 ml (⅓ cup) all-purpose flour
- 2 eggs
- 10 ml (2 tsp) fresh thyme, minced
- 250 ml (1 cup) cauliflower, cut into small florets
- 6 Nantes carrots, cut in half lengthwise
- 1 red onion, quartered
- 30 ml (2 tbsp) olive oil
- 250 ml (1 cup) broccoli, cut into small florets
- Salt and pepper to taste
for the lemon-sriracha dipping sauce:
- 125 ml (½ cup) plain Greek yogurt
- 80 ml (⅓ cup) mayonnaise
- 30 ml (2 tbsp) fresh minced chives
- 15 ml (1 tbsp) fresh lemon juice
- 5 ml (1 tsp) sriracha
- 10 ml (2 tsp) honey
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