Ingredients
Scale
- 1 lb chicken tenders
- 2 tbsp garlic butter (melted)
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup ranch dressing (for dipping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss chicken tenders with 1 tbsp garlic butter, paprika, garlic powder, salt, and pepper. Arrange on the baking sheet.
- Toss potatoes with remaining garlic butter, salt, and pepper. Spread around the chicken on the sheet.
- Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and potatoes are golden.
- While chicken and potatoes roast, steam broccoli for 5–7 minutes until tender-crisp.
- Serve hot with ranch dip for dipping — a crowd-pleaser for kids and adults alike.
Notes
- Swap chicken for ground turkey or plant-based nuggets for variety.
- Make ahead: Roast in bulk and reheat for faster Weeknight meals.
- Freeze extra chicken tenders for quick future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 2 chicken tenders + 1/2 cup potatoes + 1/2 cup broccoli + 2 tbsp dip
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
