Ww Core Crispy Potato Chicken
Elevate your weeknight dinner game with this Weight Watchers-inspired Crispy Potato Chicken recipe that's as healthy as it is delicious! Juicy, boneless, skinless chicken breasts are coated in a golden, flavorful crust made from shredded russet potatoes seasoned with smoked paprika, garlic, and onion powder. The secret to achieving that perfectly crispy coating? A light coating of egg whites and oven-baking at just the right temperature! This lightened-up dish is not only gluten-free but also packed with protein, making it a satisfying option for the whole family. Ready in under an hour, this easy-to-make recipe pairs beautifully with steamed veggies or a fresh green salad for a dinner that’s both wholesome and indulgent. Perfect for those following the WW Core plan or anyone craving comfort food with a healthier twist!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 medium-sized Russet potatoes
- 3 large Egg whites
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly coat it with cooking spray.
Peel the russet potatoes and use a grater to shred them into thin strips. Transfer the shredded potatoes to a clean kitchen towel and squeeze out as much excess moisture as possible.
In a shallow bowl, whisk together the egg whites. In another shallow bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Dip each chicken piece first into the egg whites, ensuring it is fully coated on all sides.
Then press the chicken breasts into the shredded potatoes, coating them evenly and pressing lightly to adhere the potatoes to the chicken.
Place the potato-coated chicken breasts onto the prepared baking sheet. Lightly spray the chicken with cooking spray to help crisp the potato crust during baking.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the potato coating is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Pair with steamed vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 5.0 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 160 mg | 12% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3996 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
