Crispy Baked Chicken Strips with Roasted Sweet Potato Wedges

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

Crispy Baked Chicken Strips with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Strips with Roasted Sweet Potato Wedges

Enjoy a satisfying meal featuring lean, crispy baked chicken strips coated in almond flour and paired with perfectly roasted sweet potato wedges. This dish packs a balanced blend of protein and wholesome carbohydrates, accented with savory spices for a delicious crunch and hearty flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
37.9g
Fat
20.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg White

1/4 cup Almond Flour

1 medium Sweet Potato

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Cut the sweet potato into wedges and toss with olive oil, salt, pepper, and paprika.

  • 3

    Place the seasoned sweet potato on one side of the baking sheet.

  • 4

    Slice the chicken breast into strips. In a shallow bowl, lightly beat the egg white.

  • 5

    Dip each chicken strip in the egg white, then coat evenly with almond flour mixed with a pinch of salt, pepper, and paprika.

  • 6

    Arrange the coated chicken strips on the baking sheet alongside the sweet potato wedges.

  • 7

    Place the baking sheet in the oven and roast for 20-25 minutes, flipping the chicken strips and sweet potato wedges halfway through, until the chicken is cooked through and the sweet potatoes are tender with a crispy edge.

  • 8

    Remove from the oven, let cool slightly, and serve immediately.

Crispy Baked Chicken Strips with Roasted Sweet Potato Wedges

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

Crispy Baked Chicken Strips with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Strips with Roasted Sweet Potato Wedges

Enjoy a satisfying meal featuring lean, crispy baked chicken strips coated in almond flour and paired with perfectly roasted sweet potato wedges. This dish packs a balanced blend of protein and wholesome carbohydrates, accented with savory spices for a delicious crunch and hearty flavor.

NUTRITION

440kcal
Protein
37.9g
Fat
20.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg White

1/4 cup Almond Flour

1 medium Sweet Potato

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Cut the sweet potato into wedges and toss with olive oil, salt, pepper, and paprika.

  • 3

    Place the seasoned sweet potato on one side of the baking sheet.

  • 4

    Slice the chicken breast into strips. In a shallow bowl, lightly beat the egg white.

  • 5

    Dip each chicken strip in the egg white, then coat evenly with almond flour mixed with a pinch of salt, pepper, and paprika.

  • 6

    Arrange the coated chicken strips on the baking sheet alongside the sweet potato wedges.

  • 7

    Place the baking sheet in the oven and roast for 20-25 minutes, flipping the chicken strips and sweet potato wedges halfway through, until the chicken is cooked through and the sweet potatoes are tender with a crispy edge.

  • 8

    Remove from the oven, let cool slightly, and serve immediately.