Chicken Fingers with Ranch Dip and Fries

Dunk these oat-crusted chicken fingers in Ranch dressing and dig into a side of seasoned, baked fries. Perfect for grown-ups and kids, too.

Ingredients

3 sprays cooking spray
1 pound chicken breast, uncooked, boneless, skinless, cut into thin strips
1 Tbsp Dijon mustard
2 1/2 packet uncooked instant oatmeal, 1 oz each (about 1 cup total)

2 tsp garlic herb seasoning, preferably salt-free
1/2 tsp table salt

1/4 tsp black pepper
2 large uncooked potato(es), Russet, peeled and cut into 1/2-inch-thick fries or wedges

1 tbsp Creole seasoning
1/2 cup fat-free ranch salad dressing

Directions

Preheat oven to 400F. Coat a large baking sheet with cooking spray.

Coat chicken strips with mustard. Combine oats, garlic-herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat. Place chicken strips on prepared pan.

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Arrange potatoes around chicken on pan. Lightly coat potatoes and chicken with cooking spray. Sprinkle potatoes with Creole seasoning.

Bake until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving.

POINTS value of: 6
Servings: 4

Preparation Time: 15 min
Cooking Time: 30 min