Crispy Chicken Tenders with Broccoli and Corn
In the UK: Crispy Chicken Goujons with Broccoli and Sweetcorn
- 39 mintotal time
- $3.14£2.20a serving
- 587556calories
- 4246 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Panko-crusted chicken strips oven-baked on trays with broccoli and corn, with a honey-mustard dip.
Ingredients
Serves 4.
- 14 oz broccoli, cut into florets
- 2 corn on the cobs, halved
- 4 oz panko breadcrumbs
- 2 oz mayonnaise
- 1.25 lb boneless skinless chicken breasts, cut into 12 strips
- 3 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tbsp honey
Contains: wheat (gluten), egg, mustard, sulfites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the broccoli and corn halves with 2 tablespoons of the vegetable oil, salt and black pepper on a large baking tray and roast on the lower shelf while you coat the chicken.
- Mix the panko with the smoked paprika, garlic powder, a pinch of salt and the rest of the oil on a plate. In a bowl, mix the mayonnaise with 1 teaspoon of the Dijon mustard, add the chicken strips and stir to coat, then press each strip into the crumbs. Lay on a second large baking tray and wash your hands.
- Bake the chicken on the top shelf for 15 minutes, swapping the trays and turning the vegetables halfway, until the crumbs are golden and the chicken is cooked through with no pink inside (165°F). Rest for 3 minutes.
- Mix the rest of the mustard with the honey and 1 tablespoon of water for a dip, and serve with the chicken and vegetables.
Leftovers: Keeps in the fridge for 2 days; re-crisp the chicken in a hot oven until piping hot.
Ingredients
Serves 4.
- 400 g broccoli, cut into florets
- 2 corn on the cobs, halved
- 100 g panko breadcrumbs
- 60 g mayonnaise
- 600 g chicken breast fillets, cut into 12 strips
- 3 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
- 1 tsp smoked paprika
- ½ tsp garlic granules
- 1 tbsp Dijon mustard
- 2 tbsp honey
Contains: gluten, egg, mustard, sulphites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the broccoli and corn halves with 2 tablespoons of the vegetable oil, salt and black pepper on a large baking tray and roast on the lower shelf while you coat the chicken.
- Mix the panko with the smoked paprika, garlic granules, a pinch of salt and the rest of the oil on a plate. In a bowl, mix the mayonnaise with 1 teaspoon of the Dijon mustard, add the chicken strips and stir to coat, then press each strip into the crumbs. Lay on a second large baking tray and wash your hands.
- Bake the chicken on the top shelf for 15 minutes, swapping the trays and turning the vegetables halfway, until the crumbs are golden and the chicken is cooked through with no pink inside (74°C). Rest for 3 minutes.
- Mix the rest of the mustard with the honey and 1 tablespoon of water for a dip, and serve with the chicken and vegetables.
Leftovers: Keeps in the fridge for 2 days; re-crisp the chicken in a hot oven until piping hot.
Nutrition per serving
| Calories | 587 |
|---|---|
| Protein | 42 g |
| Carbohydrate | 44 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sodium | 429 mg |
| Calories | 556 |
|---|---|
| Protein | 46 g |
| Carbohydrate | 35 g |
| Fat | 26 g |
| Fibre | 7 g |
| Sodium | 414 mg |
Worked out from the ingredients, 366 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.14 a serving in the US (range $2.40–$4.16) and £2.20 in the UK (range £1.68–£2.91). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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