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Monterey Jack Un-Fried Chicken with Buttery Green Beans, Potato Wedges & Sriracha Mayo

Monterey Jack Un-Fried Chicken with Buttery Green Beans, Potato Wedges & Sriracha Mayo

2 servings

Ingredients

  • 12.0 oz yukon gold potato
  • 6.0 oz green beans
  • 0.25 cup monterey jack cheese (shredded)
  • 0.5 cup panko breadcrumbs
  • 4.0 tbsp mayonnaise
  • 1.0 tsp sriracha
  • 2.0 tbsp ranch spice (divided)
  • 10.0 oz chicken cutlet
  • 1.0 tbsp butter
  • 1.0 tbsp oil

Instructions

  1. Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges.
  2. Mix butter in a microwave, stir in panko, Monterey Jack, half the Ranch Spice, salt, and pepper.
  3. Toss potatoes on a baking sheet with olive oil, remaining Ranch Spice, salt, and pepper. Roast for 20 minutes.
  4. Pat chicken dry, coat with mayonnaise, then panko mixture. Place on a baking sheet and bake until golden brown, 15-18 minutes.
  5. Add green beans to another baking sheet with olive oil, salt, and pepper. Roast for 5 minutes.
  6. Mix remaining mayo with Sriracha to taste. Serve chicken, potato wedges, and beans with Sriracha mayo.
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