This is a very easy weeknight meal. You can put the chicken and the brussels sprouts in the oven at the same time, once you prepare them. While they’re cooking, you can prepare the potato-carrot pancakes. If you don’t feel like making the pancakes, you can replace it with just a simple green salad tossed with balsamic vinegar and olive oil. My kids loved the chicken and the potato carrot pancakes.
Serves 4 – Adapted from Everyday Food magazine, and Everyday Food Great Food Fast cookbook
- 1/3 cup panko or plain dried breadcrumbs
- 1/3 cup grated Parmesan cheese (2/3 ounce)
- 1 1/2 pounds chicken tenders (from about 3 chicken breasts)
- 1 tablespoon plus 1 teaspoon olive oil, separated
- 1 teaspoon dried thyme
- salt and pepper
Preheat oven to 450F, making sure that there’s one rack in the lower third (for the mushrooms and brussels sprouts), and one in the upper third (for the chicken).
You can make your own tenderloin chicken pieces by cutting the chicken into strips.
In a small bowl, mix together the breadcrumbs and Parmesan cheese. Set aside.
In a 9 x 13 in. baking dish, toss the chicken with 1 teaspoon oil and thyme and season with salt and pepper.
Arrange the chicken in a single layer,
then sprinkle it with the breadcrumbs mixture. Drizzle this with 1 tablespoon oil. Bake this on the upper rack until topping is golden brown and the chicken is cooked through, about 15-20 minutes.
Mushrooms and Brussels Sprouts:
- 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
- 3/4 pound brussels sprouts, trimmed and halved (quartered if large)
- 2 teaspoons olive oil
- salt and pepper
Prepare the mushrooms and brussels sprouts by trimming and halving them. Add them to a rimmed baking sheet, and toss them with the oil, salt and pepper.
Roast them on the lower rack, about 15-20 minutes.
Potato Carrot Pancakes:
- 3/4 pound (about 3 medium) white potatoes, peeled
- 8 ounces (about 3 medium) carrots, peeled
- 1/2 cup thinly sliced scallions (about 3 scallions)
- 1 egg, lightly beaten
- 2 tablespoons flour
- 1/4 cup vegetable oil, for frying
Finely grate the potatoes and carrots in a food processor. Put them on a clean kitchen towel and squeeze out the liquid.
Transfer them to a large bowl, mix in 1 1/2 teaspoons salt, scallions, egg and flour.
In a large skillet, heat the oil over medium-high heat, add about 2 inch mounds of the potato mixture, flatten them and cook until golden brown. Flip and cook the other side, about 2 to 4 minutes per side. You want to have medium high heat so the potatoes don’t absorb the oil.
Transfer to paper towels to drain. Repeat with the remaining potato mixture. Sprinkle with extra salt if you like.