Baked Chicken Tenders

Total Time: 40 minutes
Serves: 4
 
Ingredients

• 4 small red potatoes, chopped
• 1 lb skinless chicken breasts, cut into strips
• 2 Tbsp olive oil
• ¼ cup gluten-free all-purpose flour
• 2 eggs, beaten
• 3 cups gluten-free cornflakes, crushed
• 4 zucchini, sliced
• Dash of salt and pepper
• 2 cups raspberries
  

 
Directions

1. Preheat oven to 400 F and lightly oil two baking sheets.
2. Place potatoes in a single layer on one baking sheet and drizzle with olive oil and a dash of salt and pepper and bake for 20 minutes before flipping.
3. In a small bowl, combine the flour and a dash of salt and pepper.
4. Coat the chicken in the flour mixture, dip into the eggs and then cover in the crushed corn flakes, pressing to coat.
5. Place on the other baking sheet with zucchini. Drizzle zucchini with a bit of oil and a dash of salt and pepper.
6. After the potatoes have been in the oven for 20 minutes, add the chicken and zucchini to the oven and bake until golden brown, about 15 minutes. 
7. ​Serve with 1/2 cup raspberries each.