YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Tenders with Roasted Sweet Potatoes
Enjoy a wholesome plate of crispy baked chicken tenders paired with tender roasted sweet potatoes. The chicken is lightly breaded in almond flour and seasoned perfectly, then baked until golden and juicy. The roasted sweet potatoes, tossed with a hint of olive oil and aromatic spices, provide a naturally sweet complement to the savory tenders, creating a balanced and satisfying meal that's both nourishing and delicious.
INGREDIENTS
6 oz Chicken Breast Tenders
1 medium Sweet Potato (approx. 150g)
2 Tbsp Almond Flour
0.5 Tbsp Olive Oil
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the sweet potato into even cubes or wedges. Toss with olive oil, salt, pepper, and a pinch of paprika.
Place the sweet potatoes on the baking sheet and begin roasting in the oven.
In a shallow bowl, mix almond flour, paprika, garlic powder, salt, and pepper.
Dredge the chicken tenders in the almond flour mixture, ensuring each piece is evenly coated.
Place the coated chicken tenders on a separate section of the baking sheet or on another pan.
Bake both the chicken and sweet potatoes in the oven. Roast the sweet potatoes for about 25-30 minutes until tender and slightly caramelized, and bake the chicken tenders for 15-18 minutes until cooked through and crispy.
Check that the internal temperature of the chicken reaches 165°F (74°C).
Serve immediately with the crispy chicken tenders alongside the roasted sweet potatoes.