Crispy Sheet Pan Baked Chicken Strips and Zucchini

This was a bit different from our norm, as I used the corn flakes to crisp up the chicken strips…but you know what?!! It turned out FANTASTIC!

Crispy, crunchy, just the right seasonings! All of our teenagers are HAPPY!

I know I’m going to get a million comments here that corn flakes are not “clean”. Our philosophy on food has never been super “ridged”.

We believe in eating GOOD food and making it at home as often as possible. We’re allowed (REQUIRED) to have FUN, try new things, and enjoy our meals! 

We have 6 teenagers, so compromise is our current season of life. Let me know if you try this one!Makes about 4 servings

Ingredients:

• 1/4 cup grated fresh parmesan cheese
• 1.5 cups organic corn flakes, crushed (I used “Nature’s Path” brand)
• 1 lb. chicken breasts, sliced in half lengthways, making them thin, or use chicken tenders
• 2 tsp garlic powder
• 1 Tbsp dried oregano
• 1/2 tsp cayenne pepper
• 3 Tbsps avocado oil, or olive oil, divided
• sea salt and freshly ground black pepper
• 3 medium zucchini, cut into strips
• 1 pint ripe cherry tomatoes

Instructions:

Heat the oven to 400 degrees f. and line a large baking sheet with parchment paper.

In a large glass bowl, stir together parmesan, crushed corn flakes, garlic powder, oregano, and cayenne pepper.In a separate bowl combine chicken with 2 Tablespoons oil, sea salt, and pepper. Stir well to coat. Dip chicken breasts in the cornflake mixture and gently press to coat on all sides, then place onto the prepared baking sheet.Toss sliced zucchini and tomatoes with remaining 1 Tablespoon oil. Make some space on the sheet pan as shown between the chicken, then evenly add the zucchini and cherry tomatoes.Bake for 15-17 minutes in your preheated oven, or until chicken is cooked through and veggies are crisp-tender.Enjoy and remember to tag me @CleanFoodCrush in your creations!

❤Rachel

Crispy Sheet Pan Baked Chicken Strips and Zucchini

Category Dinner

Ingredients

• 1/4 cup grated fresh parmesan cheese
• 1.5 cups organic corn flakes, crushed (I used "Nature's Path" brand)
• 1 lb. chicken breasts, sliced in half lenghways, making them thin, or use chicken tenders
• 2 tsp garlic powder
• 1 Tbsp dried oregano
• 1/2 tsp cayenne pepper
• 3 Tbsps avocado oil, or olive oil, divided
• sea salt and freshly ground black pepper
• 3 medium zucchini, cut into strips
• 1 pint ripe cherry tomatoes

Instructions

1. Heat the oven to 400 degrees f. and line a large baking sheet with parchment paper.
2. In a large glass bowl, stir together parmesan, crushed corn flakes, garlic powder, oregano, and cayenne pepper.
3. In a separate bowl combine chicken with 2 Tablespoons oil, sea salt, and pepper. Stir well to coat.
4. Dip chicken breasts in the cornflake mixture and gently press to coat on all sides, then place onto the prepared baking sheet.
5. Toss sliced zucchini and tomatoes with remaining 1 Tablespoon oil.
6. Make some space on the sheet pan as shown between the chicken, then evenly add the zucchini and cherry tomatoes.
7. Bake for 15-17 minutes in your preheated oven, or until chicken is cooked through and veggies are crisp-tender.

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