Crispy Buffalo-Spiced Chicken with Blue Cheese Sauce, Roasted Green Beans & Carrots

Ingredients

• 12.0 oz carrot
• 6.0 oz green bean
• 10.0 oz chicken cutlet
• 1.0 cup cornstarch
• 1.0 cup monterey jack (shredded)
• 3.0 tbsp panko breadcrumbs
• 6.0 tbsp milk (sour cream)
• 1.0 tbsp hot sauce
• 1.0 tbsp fry seasoning

Instructions

1. Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch thick pieces. Trim green beans if necessary.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, half the fry seasoning, salt, and pepper. Roast on top rack for 10 minutes.
3. Pat chicken dry with paper towels, then season with salt and pepper. Mix panko with remaining fry seasoning, a pinch of salt and pepper. Coat chicken in sour cream, then coat in panko mixture.
4. Place coated chicken on a second baking sheet. Roast chicken on middle rack until cooked through, 15-18 minutes.
5. While the chicken is roasting, toss green beans on an empty side of the baking sheet with oil, salt, and pepper. Roast until carrots are browned and beans are tender, 12-15 minutes.
6. Divide carrots, beans, and chicken between plates. Top chicken with blue cheese sauce and hot sauce.