Crispy Baked Chicken Tenders with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Tenders with Roasted Sweet Potatoes

Enjoy a perfectly balanced meal featuring crispy baked chicken tenders with a light almond flour coating paired with tender roasted sweet potatoes. This dish offers a satisfying crunch, vibrant flavors from a blend of herbs and spices, and a comforting balance of savory and naturally sweet notes.

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NUTRITION

365kcal
Protein
39.7g
Fat
8.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Tenders (~170g)

1 medium (approx. 0.5 medium) Sweet Potato (~150g)

1 tbsp Almond Flour (~8g)

Olive Oil Spray

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken tenders dry with a paper towel. Season them with salt, pepper, paprika, and garlic powder.

  • 3

    Place the almond flour in a shallow dish. Lightly coat each chicken tender in the almond flour, shaking off any excess.

  • 4

    Arrange the coated chicken tenders on half of the prepared baking sheet. Lightly spray them with olive oil.

  • 5

    Peel (if desired) and cut the sweet potato into evenly sized cubes or wedges. Toss with a pinch of salt, pepper, and a light spray of olive oil.

  • 6

    Spread the sweet potato pieces on the other half of the baking sheet in a single layer.

  • 7

    Place the baking sheet in the preheated oven. Roast for about 20-25 minutes, turning the chicken and sweet potatoes halfway through the cooking time, until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender and slightly crispy.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving.

Crispy Baked Chicken Tenders with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Tenders with Roasted Sweet Potatoes

Enjoy a perfectly balanced meal featuring crispy baked chicken tenders with a light almond flour coating paired with tender roasted sweet potatoes. This dish offers a satisfying crunch, vibrant flavors from a blend of herbs and spices, and a comforting balance of savory and naturally sweet notes.

NUTRITION

365kcal
Protein
39.7g
Fat
8.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Tenders (~170g)

1 medium (approx. 0.5 medium) Sweet Potato (~150g)

1 tbsp Almond Flour (~8g)

Olive Oil Spray

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken tenders dry with a paper towel. Season them with salt, pepper, paprika, and garlic powder.

  • 3

    Place the almond flour in a shallow dish. Lightly coat each chicken tender in the almond flour, shaking off any excess.

  • 4

    Arrange the coated chicken tenders on half of the prepared baking sheet. Lightly spray them with olive oil.

  • 5

    Peel (if desired) and cut the sweet potato into evenly sized cubes or wedges. Toss with a pinch of salt, pepper, and a light spray of olive oil.

  • 6

    Spread the sweet potato pieces on the other half of the baking sheet in a single layer.

  • 7

    Place the baking sheet in the preheated oven. Roast for about 20-25 minutes, turning the chicken and sweet potatoes halfway through the cooking time, until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender and slightly crispy.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving.