YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Tenders with Roasted Sweet Potatoes and Green Beans
A well-balanced dinner featuring crispy baked chicken tenders coated lightly in whole wheat breadcrumbs, paired with roasted sweet potatoes and tender green beans. This meal blends textures and flavors, with the crunch of the coating and the natural sweetness of the vegetables creating an irresistible, wholesome plate that satisfies both your taste buds and nutritional goals.
INGREDIENTS
5 oz Chicken Tenders
1/2 medium Sweet Potato (approx 100g)
1 cup Green Beans
1 tbsp Whole Wheat Breadcrumbs
1 tsp Olive Oil (spray)
Salt & Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F.
Line a baking sheet with parchment paper and lightly spray with olive oil.
In a small bowl, season the whole wheat breadcrumbs with salt, pepper, and garlic powder.
Coat the chicken tenders evenly with the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken tenders on one side of the baking sheet.
Cube or slice the sweet potato into even pieces. In a separate bowl, toss the sweet potato with a light spray of olive oil, salt, and pepper.
Spread the sweet potato pieces on a section of the baking sheet.
Trim the green beans and toss them with a little salt, pepper, and a light spray of olive oil. Add them to the baking sheet.
Place the entire baking sheet in the oven and roast for about 20-25 minutes, flipping the chicken tenders and stirring the vegetables halfway through, until the chicken is thoroughly cooked and the vegetables are tender with a slight crisp on the edges.
Remove from the oven and serve immediately.