Chicken and Veggie Sheet Pan Dinner with Tahini Dipping Sauce

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PERDUE^® Refrigerated Breaded Chicken Breast Strips (12 oz.)

In The Refrigerated Meat Case

Chicken and Veggie Sheet Pan Dinner with Tahini Dipping Sauce

PERDUE® Refrigerated Breaded Chicken Breast Strips (12 oz.)

In The Refrigerated Meat Case

Made With:

PERDUE^® Refrigerated Breaded Chicken Breast Strips (12 oz.)

PREP TIME: 5min COOK TIME: 25min
Serves 8

PREP TIME: 5min COOK TIME: 25min

Serves 8

320
Calories
18g
Protein
760mg
Sodium
3g
Sat. Fat
3g
Sugar

Serving Per Recipe: 8
Amount Per Serving
Calories 320
% Daily Value*
Total Fat 17g	26%
	Saturated Fat 3g	15%
Cholesterol 40mg	13%
Sodium 760mg	32%

Total Carbs 25g	8%
	Dietary Fiber 4g	16%
	Sugars 3g
Protein 18g
Vitamin A 100%
Vitamin C 10%
Calcium 4%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 pkg. PERDUE^® Refrigerated Breaded Chicken Breast Strips (12 oz.)

2 medium sweet potatoes, cut into 3/4” fries, or frozen sweet potato fries

1 lb. asparagus spears, ends trimmed

1/4 cup tahini

1/4 cup water

1/4 cup fresh lemon juice

3 tbsp. olive oil

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

Step 1

Preheat your oven to 425°F. Spray a sheet pan with nonstick cooking spray. Arrange sweet potato fries in a single layer on the prepared sheet pan and bake for 10 minutes.

Step 2

Flip sweet potatoes then add the chicken breast strips and asparagus to the sheet pan. Bake for an additional 15 minutes, until vegetables are tender and the chicken is heated through.

Step 3

In a small bowl, whisk together the tahini, water, lemon juice, olive oil salt, black pepper and garlic powder

Step 4

Transfer chicken and vegetables to a serving platter and serve with tahini dipping sauce.