YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Tenders with Steamed Green Beans and Sweet Potato Mash
Almond-crusted chicken tenders baked until golden, served with a velvety sweet potato mash and crisp-tender steamed green beans.
INGREDIENTS
4.6 ounces Chicken Breast Tenders
1 tablespoon Almond Flour
150 grams Sweet Potato
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 teaspoon Garlic Powder
0.25 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the chicken breast into even strips and pat them dry with a paper towel.
In a shallow bowl, whisk together the almond flour, garlic powder, smoked paprika, salt, and pepper.
Lightly brush the chicken strips with half of the olive oil, then dredge each piece in the almond flour mixture until coated.
Place the chicken on the baking sheet and bake for 15-18 minutes until cooked through and golden.
While the chicken bakes, peel and chop the sweet potato into small cubes and boil in water until tender.
Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Drain the sweet potatoes and mash them with the remaining olive oil and a pinch of salt until smooth and velvety.
Serve the almond-crusted tenders alongside the mash and steamed beans for a balanced, clean-eating meal.