YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken Tenders with Sweet Potato Wedges
Enjoy tender chicken strips encrusted in a crunchy almond flour coating paired with savory baked sweet potato wedges. This dish delivers a satisfying combination of textures and flavors, from the nutty crispiness of the chicken to the naturally sweet, roasted goodness of the sweet potato.
INGREDIENTS
6 ounces Chicken Breast Tenderloins
1/4 cup Almond Flour
1 large Egg
1 medium Sweet Potato
1 teaspoon Garlic Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Wash and cut the sweet potato into wedges. Toss the wedges in a small amount of olive oil (optional, if within diet guidelines) and season with salt, garlic powder, and black pepper. Arrange them on a baking sheet lined with parchment paper.
Place the sweet potato wedges in the oven and bake for about 25-30 minutes, flipping halfway through until tender and lightly crisp.
While the wedges are baking, prepare the chicken: set up a breading station with a shallow dish of almond flour mixed with a pinch of salt, garlic powder, and pepper, and another dish with the beaten egg.
Dip each chicken tender in the egg wash, then coat thoroughly with the almond flour mixture.
Heat a non-stick skillet over medium heat and lightly spray with cooking spray if needed. Sear the chicken tenders for about 3-4 minutes per side until the coating is crispy. If desired, finish cooking in the oven for an additional 5 minutes to ensure the chicken is cooked through.
Serve the crispy almond-crusted chicken tenders alongside the baked sweet potato wedges.