Creole Buttermilk Chicken with Green Beans and Tomatoes
Servings: 4
Calories:
Ingredients
- 4 boneless skinless chicken breasts
- 1 pound thin green beans
- 1/2 pint grape tomatoes
- ¼ cup buttermilk
- ¼ cup Creole Ranch Dressing
- ½ cup panko breadcrumbs
- 1 teaspoon Creole seasoning or to taste
- Nonstick cooking spray
Instructions
- Heat the oven to 350°F. Line a rimmed baking sheet with a nonstick silicone baking mat, parchment paper, or aluminum foil.
- Scatter the green beans and tomatoes on the prepared baking sheet in an even layer.
- Place the chicken breasts on the baking sheet adjacent to the vegetables. Set aside.
- Combine the buttermilk and Creole Ranch Dressing. Spoon the mixture over the top of the chicken breasts to coat.
- Sprinkle over the panko breadcrumbs. Season the chicken and vegetables with Creole Seasoning.
- Spray entire pan with nonstick cooking spray.
- Transfer to the oven until bake and the vegetables are tender and the chicken is cooked, about 20 minutes. (An instant read thermometer will register 165°F when inserted into the breast.)
- Remove from the oven and serve immediately.