YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Tenders with Roasted Sweet Potatoes and Green Beans
Enjoy a wholesome meal featuring crispy baked chicken tenders paired with tender roasted sweet potatoes and vibrant green beans. This dish is light yet satisfying, with a perfect balance of lean protein, complex carbohydrates, and a hint of savory herbs and spices to elevate every bite.
INGREDIENTS
4 ounces Chicken Tenders
1/2 medium Sweet Potato
1 cup Green Beans
1/2 tablespoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
Pinch of Paprika
PREPARATION
Preheat your oven to 425°F.
Line a baking sheet with parchment paper. Prepare two sections on the sheet; one for the chicken and one for the vegetables.
In a small bowl, combine salt, black pepper, garlic powder, and paprika.
Pat the chicken tenders dry and lightly coat them with a pinch of olive oil and the spice blend.
Peel (if desired) and cut the sweet potato into evenly sized cubes. Trim the ends of the green beans.
Place the sweet potatoes and green beans in a bowl, drizzle with the remaining olive oil, and toss well with a little salt and pepper.
Arrange the chicken tenders on one side of the baking sheet, and spread the vegetables on the other side in a single layer.
Bake for 20-25 minutes, flipping the chicken halfway through and stirring the vegetables to ensure even cooking, until the chicken is crispy and internal temperature reaches 165°F, and the vegetables are tender.
Remove from the oven and let it rest for a few minutes. Serve your crispy baked chicken tenders with the roasted sweet potatoes and green beans.