Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges

Enjoy a crunchy twist on classic chicken tenders paired with perfectly roasted potato wedges. The chicken is lightly coated in whole wheat panko and baked to golden crispiness while the potato wedges are roasted with a hint of olive oil and seasoning for a satisfying dinner that's both delicious and aligned with your nutritional goals.

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NUTRITION

334kcal
Protein
42.3g
Fat
5.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Tenderloins

1 large Egg White

2 Tbsp Whole Wheat Panko Breadcrumbs

1 small Potato

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper.

  • 2

    Cut the small potato into wedges. Toss the potato wedges with 1/2 teaspoon of olive oil, salt, and pepper. Spread them evenly on one baking sheet.

  • 3

    Place the chicken tenderloins on the second baking sheet. In a small bowl, whisk the egg white until slightly frothy.

  • 4

    Dip each chicken tenderloin into the egg white, then dredge in whole wheat panko breadcrumbs, ensuring an even coating. Lightly spray or drizzle a tiny bit of olive oil over the coated chicken if desired.

  • 5

    Place both the chicken and potato sheets in the oven. Roast the potato wedges for about 25-30 minutes, turning halfway, until golden and crisp.

  • 6

    Bake the chicken tenders for about 15-18 minutes or until cooked through and crispy, flipping halfway through the baking time.

  • 7

    Remove from the oven and serve the crispy chicken tenders alongside the roasted potato wedges.

Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges

Enjoy a crunchy twist on classic chicken tenders paired with perfectly roasted potato wedges. The chicken is lightly coated in whole wheat panko and baked to golden crispiness while the potato wedges are roasted with a hint of olive oil and seasoning for a satisfying dinner that's both delicious and aligned with your nutritional goals.

NUTRITION

334kcal
Protein
42.3g
Fat
5.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Tenderloins

1 large Egg White

2 Tbsp Whole Wheat Panko Breadcrumbs

1 small Potato

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper.

  • 2

    Cut the small potato into wedges. Toss the potato wedges with 1/2 teaspoon of olive oil, salt, and pepper. Spread them evenly on one baking sheet.

  • 3

    Place the chicken tenderloins on the second baking sheet. In a small bowl, whisk the egg white until slightly frothy.

  • 4

    Dip each chicken tenderloin into the egg white, then dredge in whole wheat panko breadcrumbs, ensuring an even coating. Lightly spray or drizzle a tiny bit of olive oil over the coated chicken if desired.

  • 5

    Place both the chicken and potato sheets in the oven. Roast the potato wedges for about 25-30 minutes, turning halfway, until golden and crisp.

  • 6

    Bake the chicken tenders for about 15-18 minutes or until cooked through and crispy, flipping halfway through the baking time.

  • 7

    Remove from the oven and serve the crispy chicken tenders alongside the roasted potato wedges.