Name: Oven-Baked Crispy Chicken Tenders with Roasted Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

Nutrition

Per serving

334 calories

Protein: 42g; 50% of calories
Carbs: 30g; 36% of calories
Fat: 5g; 14% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper.
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.
Place the chicken tenderloins on the second baking sheet. In a small bowl, whisk the egg white until slightly frothy.
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.
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.
Bake the chicken tenders for about 15-18 minutes or until cooked through and crispy, flipping halfway through the baking time.
Remove from the oven and serve the crispy chicken tenders alongside the roasted potato wedges.

Nutrition

Ingredients

Instructions

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