Name: Baked chicken tenders and honey mustard
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 3/4-inch-thick strips; 3/4 medium russet potato, cut into 3/4-inch-thick wedges; 1 tsp extra virgin olive oil; 1/4 cup panko breadcrumbs; 1 large egg white, lightly beaten; 3/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 1 tbsp Dijon mustard; 1 tsp honey; 1 tbsp nonfat Greek yogurt

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with two-thirds of the olive oil, half the salt, half the pepper, and half the garlic powder. Spread in a single layer and roast for 15 minutes.
In a shallow bowl, mix the panko with the remaining salt, pepper, garlic powder, and the smoked paprika. Put the egg white in a separate small bowl. Dip each chicken strip into the egg white, then press into the panko mixture to coat thoroughly. Drizzle the remaining oil over the breaded strips.
When the 15 minute timer for the potatoes is up, flip the wedges and move them to one side of the pan. Place the breaded chicken strips on the other side. Roast for 12 to 14 minutes until the breading is golden and the chicken is cooked through. Done when opaque in the center, 165°F.
While the chicken bakes, whisk together the Dijon mustard, honey, and Greek yogurt in a small bowl until smooth.
Plate the chicken tenders and roasted potato wedges together, serving the honey mustard sauce on the side for dipping.

Nutrition

Ingredients

Instructions

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