YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Tenders with Roasted Sweet Potatoes and Green Beans
Enjoy a balanced meal with crisp baked chicken tenders, sweet roasted sweet potatoes, and tender green beans. This dish packs lean protein and colorful veggies, offering a satisfying crunch with every bite.
INGREDIENTS
4 ounces Chicken Tenderloins
2 tablespoons Whole Wheat Breadcrumbs
1/2 medium Sweet Potato
1 cup Green Beans
1 teaspoon Olive Oil
1 teaspoon Paprika
1 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and pepper.
Lightly season the chicken tenderloins with salt and pepper. Dip each tenderloin in the breadcrumb mixture to coat evenly, pressing gently so the crumbs adhere.
Place the coated chicken tenders on one side of the baking sheet. Drizzle with a small amount of olive oil.
Cube the sweet potato into bite-sized pieces and trim the ends of the green beans. Arrange the sweet potato cubes and green beans on the other side of the baking sheet. Drizzle them with the remaining olive oil and season with salt and pepper.
Bake in the preheated oven for 20-25 minutes, flipping the chicken and vegetables halfway through cooking to ensure even crisping and roasting.
Ensure the chicken is cooked through (internal temperature should reach 165°F) and the sweet potatoes are tender.
Serve hot and enjoy your balanced meal.