Crunchy Baked Chicken Tenderloins with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Baked Chicken Tenderloins with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crunchy Baked Chicken Tenderloins with Roasted Sweet Potatoes

Enjoy a deliciously crunchy twist on baked chicken tenderloins paired with naturally sweet, roasted sweet potatoes. The chicken, lightly coated in egg white and whole-wheat breadcrumbs, becomes crisp in the oven while remaining tender inside, creating a satisfying texture contrast with the soft, caramelized sweet potatoes.

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NUTRITION

351kcal
Protein
32.9g
Fat
8.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Tenderloins

1 large Egg White

1/4 cup Whole-Wheat Breadcrumbs

1 Medium Sweet Potato

1 tsp Olive Oil

Seasonings: Salt, Pepper, Paprika to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    In a shallow dish, beat the egg white until slightly frothy. In a separate small bowl, mix the whole-wheat breadcrumbs with salt, pepper, and a pinch of paprika.

  • 3

    Dip each chicken tenderloin in the egg white, ensuring an even coating, then dredge in the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the coated chicken tenderloins on one of the prepared baking sheets.

  • 5

    Wash the sweet potato thoroughly; optionally peel and cut into 1/2-inch thick rounds or cubes. Toss the sweet potato pieces in 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the sweet potato pieces evenly on the second baking sheet.

  • 7

    Bake the chicken and sweet potatoes in the preheated oven. Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized, turning halfway. Bake the chicken tenderloins for 18-20 minutes until cooked through and the coating is crispy.

  • 8

    Remove both trays from the oven, allow the chicken to rest for a few minutes, then serve the crunchy chicken tenderloins alongside the roasted sweet potatoes.

Crunchy Baked Chicken Tenderloins with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Baked Chicken Tenderloins with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crunchy Baked Chicken Tenderloins with Roasted Sweet Potatoes

Enjoy a deliciously crunchy twist on baked chicken tenderloins paired with naturally sweet, roasted sweet potatoes. The chicken, lightly coated in egg white and whole-wheat breadcrumbs, becomes crisp in the oven while remaining tender inside, creating a satisfying texture contrast with the soft, caramelized sweet potatoes.

NUTRITION

351kcal
Protein
32.9g
Fat
8.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Tenderloins

1 large Egg White

1/4 cup Whole-Wheat Breadcrumbs

1 Medium Sweet Potato

1 tsp Olive Oil

Seasonings: Salt, Pepper, Paprika to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    In a shallow dish, beat the egg white until slightly frothy. In a separate small bowl, mix the whole-wheat breadcrumbs with salt, pepper, and a pinch of paprika.

  • 3

    Dip each chicken tenderloin in the egg white, ensuring an even coating, then dredge in the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the coated chicken tenderloins on one of the prepared baking sheets.

  • 5

    Wash the sweet potato thoroughly; optionally peel and cut into 1/2-inch thick rounds or cubes. Toss the sweet potato pieces in 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the sweet potato pieces evenly on the second baking sheet.

  • 7

    Bake the chicken and sweet potatoes in the preheated oven. Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized, turning halfway. Bake the chicken tenderloins for 18-20 minutes until cooked through and the coating is crispy.

  • 8

    Remove both trays from the oven, allow the chicken to rest for a few minutes, then serve the crunchy chicken tenderloins alongside the roasted sweet potatoes.