Preheat the oven to 375 degrees F. Line a baking sheet with foil if desired for easy clean up. Grease well with cooking spray.

Add potatoes to the baking sheet. Drizzle with 1 tablespoon olive oil. Toss to coat, then season with 1 tablespoon ranch seasoning mix and a sprinkle of salt. Toss again then spread out. Bake for 10 minutes.

Meanwhile, get the chicken ready. Add the Corn Flakes, parmesan cheese and 2 tablespoons ranch seasoning to a food processor. Pulse until you have fine crumbs (alternatively you can crush in a large ziploc bag). Transfer to a shallow bowl to dip the chicken.

Beat the eggs in a large bowl. Pat the chicken dry with a paper towel and season with a little salt. Then place in the bowl and toss with the beaten eggs. Allow excess egg to drip off, then dredge chicken through the Corn Flake mixture and place on the sheet pan. Gently press the corn flakes onto the chicken with your fingertips to help it stay.

Add the green beans to the sheet pan with the potatoes and drizzle with one tablespoon of olive oil. Toss the veggies to coat then sprinkle with remaining ranch seasoning and a little salt and toss again.

Push veggies to the outer rim of the baking sheet and place the chicken tenders in the middle.

Bake for about 15-18 minutes more, until chicken is cooked through. Serve with your favorite dipping sauce and enjoy!