Crispy Baked Chicken Tenders 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 Tenders with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Tenders with Roasted Sweet Potato Wedges

Savor the crunch of perfectly baked chicken tenders coated in a light panko crunch, paired with naturally sweet roasted potato wedges. This wholesome dish brings a delightful mix of textures, balancing juicy chicken with tender, caramelized sweet potato—a satisfying meal for any time of day.

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NUTRITION

461kcal
Protein
44.7g
Fat
9.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1/4 cup Panko Bread Crumbs

1 large Egg White

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into wedges. Toss them in a bowl with olive oil, salt, pepper, and a pinch of smoked paprika.

  • 3

    Place the sweet potato wedges on one side of the baking sheet, ensuring they are spread out evenly.

  • 4

    In another bowl, whisk the egg white until slightly frothy.

  • 5

    Dip the chicken breast pieces (cut into tender-sized strips if desired) into the egg white, then coat evenly with panko bread crumbs mixed with garlic powder, smoked paprika, salt, and pepper.

  • 6

    Place the coated chicken tenders on the baking sheet, leaving space between the chicken and sweet potatoes for even cooking.

  • 7

    Bake in the preheated oven for about 20-25 minutes, turning the chicken halfway through to ensure even crisping. The sweet potato wedges should be tender and slightly caramelized by the end.

  • 8

    Once cooked through and crispy, remove from the oven and let cool slightly before serving.

Crispy Baked Chicken Tenders 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 Tenders with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Tenders with Roasted Sweet Potato Wedges

Savor the crunch of perfectly baked chicken tenders coated in a light panko crunch, paired with naturally sweet roasted potato wedges. This wholesome dish brings a delightful mix of textures, balancing juicy chicken with tender, caramelized sweet potato—a satisfying meal for any time of day.

NUTRITION

461kcal
Protein
44.7g
Fat
9.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1/4 cup Panko Bread Crumbs

1 large Egg White

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into wedges. Toss them in a bowl with olive oil, salt, pepper, and a pinch of smoked paprika.

  • 3

    Place the sweet potato wedges on one side of the baking sheet, ensuring they are spread out evenly.

  • 4

    In another bowl, whisk the egg white until slightly frothy.

  • 5

    Dip the chicken breast pieces (cut into tender-sized strips if desired) into the egg white, then coat evenly with panko bread crumbs mixed with garlic powder, smoked paprika, salt, and pepper.

  • 6

    Place the coated chicken tenders on the baking sheet, leaving space between the chicken and sweet potatoes for even cooking.

  • 7

    Bake in the preheated oven for about 20-25 minutes, turning the chicken halfway through to ensure even crisping. The sweet potato wedges should be tender and slightly caramelized by the end.

  • 8

    Once cooked through and crispy, remove from the oven and let cool slightly before serving.