YOUR SOLIN GENERATED RECIPE
Crispy Chicken Tenders with Roasted Sweet Potato Wedges and Pickle Slaw
Enjoy a satisfying, soul-food inspired lunch that features golden, crispy chicken tenders paired with perfectly roasted sweet potato wedges and a tangy pickle slaw. The lightly breaded chicken is enhanced with a hint of Dijon mustard for flavor, while the refreshing slaw offers a crisp contrast, making it a comforting yet balanced meal.
INGREDIENTS
4 oz Chicken Tenders
15 g Panko Bread Crumbs
1 tsp Dijon Mustard
80 g Sweet Potato (cut into wedges)
1/2 cup shredded Green Cabbage
2 tbsp diced Dill Pickles
1 tsp Olive Oil
Spices: Salt, Black Pepper, Paprika, Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a shallow bowl, combine panko bread crumbs with a pinch of salt, black pepper, paprika, and garlic powder.
Brush the chicken tenders lightly with Dijon mustard to help the breadcrumbs adhere.
Coat the chicken tenders evenly with the seasoned panko crumbs.
Place the breaded chicken tenders on a separate baking sheet.
Toss the sweet potato wedges with olive oil, salt, and pepper, and spread them out on the prepared baking sheet.
Roast the sweet potato wedges in the preheated oven for 20-25 minutes until tender and slightly crispy.
Simultaneously, bake the chicken tenders for about 15-18 minutes or until cooked through and golden.
Meanwhile, prepare the pickle slaw: In a bowl, mix shredded cabbage with diced dill pickles and a sprinkle of salt and pepper.
Once cooked, serve the crispy chicken tenders alongside the roasted sweet potato wedges and top with refreshing pickle slaw.