Crispy baked chicken tenders and sweet potato wedges
Panko-crusted chicken tenders baked until crunchy, with sweet potato wedges and honey mustard for dipping.
Serves 4 · 35 min · about 560 cal · 48 g protein · 48 g carbs · 20 g fat per serving
Ingredients
- 1 1/2 lb chicken tenderloins
- 1 1/2 cups panko breadcrumbs
- 1/3 cup grated parmesan
- 2 eggs
- 2 medium sweet potatoes, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/4 cup honey
- 1/4 cup Dijon or yellow mustard
- Salt
Steps
- Heat the oven to 425°F (220°C). Toss the sweet potato wedges with 1 tbsp of the oil and a pinch of salt on a sheet pan and start roasting them.
- Beat the eggs in a shallow bowl. In another, mix the panko, parmesan, garlic powder, the rest of the oil and 1/2 tsp salt.
- Dip each tender in the egg, then press it into the crumbs. Lay them on a second lined sheet pan.
- Bake the tenders 15–18 minutes, flipping once, until golden and 165°F (74°C) inside. Turn the wedges at the same time.
- Stir the honey and mustard together for dipping, and serve with the tenders and wedges.