Crispy Chicken Tenders with Creamy Honey Mustard and Roasted Sweet Potatoes

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

Crispy Chicken Tenders with Creamy Honey Mustard and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Tenders with Creamy Honey Mustard and Roasted Sweet Potatoes

Enjoy a satisfying meal featuring crispy, oven-baked chicken tenders with a light, whole-wheat breadcrumb coating, served alongside tender roasted sweet potatoes and drizzled with a tangy, creamy honey mustard sauce. The dish balances a delightful crunch with a smooth, rich dipping sauce, making it a wholesome option for any meal.

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NUTRITION

536kcal
Protein
50.3g
Fat
10.5g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Tenderloins

1/4 cup Whole Wheat Breadcrumbs

1 Large Egg

1 Small Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    In a shallow bowl, beat the egg. In another bowl, add the whole wheat breadcrumbs.

  • 3

    Dip each chicken tenderloin first in the beaten egg, then coat evenly in the breadcrumbs.

  • 4

    Place the breaded chicken tenders on the prepared baking sheet. Lightly spray the tops with olive oil.

  • 5

    Cut the small sweet potato into 1/2-inch rounds or wedges, toss with a pinch of salt and a drizzle of olive oil, and spread them on another baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the sweet potatoes for about 20-25 minutes until tender and slightly crisp. Bake the chicken tenders for 15-18 minutes, turning halfway, until cooked through and golden.

  • 7

    While the chicken and sweet potatoes are baking, prepare the creamy honey mustard sauce by mixing the nonfat Greek yogurt, Dijon mustard, and honey in a small bowl.

  • 8

    Once cooked, plate the crispy chicken tenders alongside the roasted sweet potatoes and serve with the creamy honey mustard dipping sauce on the side.

Crispy Chicken Tenders with Creamy Honey Mustard and Roasted Sweet Potatoes

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

Crispy Chicken Tenders with Creamy Honey Mustard and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Tenders with Creamy Honey Mustard and Roasted Sweet Potatoes

Enjoy a satisfying meal featuring crispy, oven-baked chicken tenders with a light, whole-wheat breadcrumb coating, served alongside tender roasted sweet potatoes and drizzled with a tangy, creamy honey mustard sauce. The dish balances a delightful crunch with a smooth, rich dipping sauce, making it a wholesome option for any meal.

NUTRITION

536kcal
Protein
50.3g
Fat
10.5g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Tenderloins

1/4 cup Whole Wheat Breadcrumbs

1 Large Egg

1 Small Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    In a shallow bowl, beat the egg. In another bowl, add the whole wheat breadcrumbs.

  • 3

    Dip each chicken tenderloin first in the beaten egg, then coat evenly in the breadcrumbs.

  • 4

    Place the breaded chicken tenders on the prepared baking sheet. Lightly spray the tops with olive oil.

  • 5

    Cut the small sweet potato into 1/2-inch rounds or wedges, toss with a pinch of salt and a drizzle of olive oil, and spread them on another baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the sweet potatoes for about 20-25 minutes until tender and slightly crisp. Bake the chicken tenders for 15-18 minutes, turning halfway, until cooked through and golden.

  • 7

    While the chicken and sweet potatoes are baking, prepare the creamy honey mustard sauce by mixing the nonfat Greek yogurt, Dijon mustard, and honey in a small bowl.

  • 8

    Once cooked, plate the crispy chicken tenders alongside the roasted sweet potatoes and serve with the creamy honey mustard dipping sauce on the side.