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Parmesan Chicken Tenders; Herb Roasted Carrots, Pears

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Parmesan Chicken Tenders; Herb Roasted Carrots, Pears

3 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Parmesan Chicken Tenders; Herb Roasted Carrots, Pears
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4
Calories: 691kcal


  • 3 tablespoon olive oil
  • 1 cup buttermilk
  • 8 piece Chicken breast tenders, uncooked
  • 5 ounce Parmesan cheese
  • 3/4 cup bread crumbs, seasoned


  • 8 medium carrot
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon rosemary, dried

Serve With

  • 4 medium pear


  • Preheat the oven to 500 degrees F.  Line a baking sheet with aluminum foil.   Brush 1 tablespoon of oil over a heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
  • Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.
  • Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
  • Preheat oven to 350 degrees F. Peel carrots and then slice on the diagonal into 1/2-inch slices. Place carrots in a single layer in a baking dish. Toss with olive oil. Add salt and pepper to taste. Sprinkle with herbs.  Bake until crisp tender, about 35 minutes.
  • Slice pears and serve with your dinner.
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Calories: 691kcal | Carbohydrates: 63g | Protein: 43g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 1367mg | Fiber: 11g | Sugar: 27g

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