YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Tenders with Roasted Sweet Potato Fries
Enjoy a wholesome, tasty twist on a classic comfort meal. Tender strips of chicken are lightly coated with a crunchy whole wheat panko crust and baked until crispy, then paired with sweet potato fries roasted to perfection. This dish is balanced in protein and wholesome carbs, ideal for a satisfying dinner that fits your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
2 Egg Whites
1/4 cup Whole Wheat Panko
1 small Sweet Potato
1 tsp Extra Virgin Olive Oil
Seasonings: Salt, Pepper, Paprika, Garlic Powder
PREPARATION
Preheat your oven to 425 °F (220°C). Line one baking sheet with parchment paper.
Cut the sweet potato into fry-like sticks. Toss the fries with 1 teaspoon of olive oil and a pinch of salt, pepper, and paprika. Spread them evenly on a baking sheet.
Place the sweet potato fries in the oven and roast for 25-30 minutes, flipping halfway through until tender and slightly crisp.
Meanwhile, cut the chicken breast into tender strips if not pre-cut.
In a shallow bowl, whisk the egg whites with a pinch of salt and garlic powder.
In another shallow bowl, place the whole wheat panko with a light seasoning of salt, pepper, and paprika.
Dip each chicken tender into the egg whites, then dredge in the panko to coat evenly. Place the coated chicken tenders onto a separate baking sheet lined with parchment.
Bake the chicken tenders in the oven alongside the fries (or sequentially if needed) for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.
Once both the chicken tenders and sweet potato fries are cooked, serve them together. Enjoy your balanced, crispy dinner!