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Coconut-Crusted Chicken Fingers

Coconut-Crusted Chicken Fingers

with Green Beans and Sweet Potato Fries

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Crispy panko and flaky coconut give ordinary chicken fingers a major boost. For a smoky-sweet twist on oven baked fries, we're sprinkling these sweet potatoes with a touch of paprika.

Allergens:Sulphites/SulfiteWheat/BléMilk/LaitMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

680 g

Sweet Potato, fries

(ContainsSulphites/Sulfite)

1.25 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

340 g

Green Beans, trimmed

4 tbsp

Honey

1 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

½ cup

Shredded Coconut

(ContainsSulphites/Sulfite)

9 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 unit

Lemon

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories671 kcal
Fat19 g
Saturated Fat10 g
Carbohydrate80 g
Sugar28 g
Dietary Fiber11 g
Protein49 g
Cholesterol115 mg
Sodium736 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Shallow Dish
Parchment Paper
Medium Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sweet potatoes and chicken strips). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a baking sheet, toss the sweet potatoes and 1/2 tsp garlic salt with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.

2

Meanwhile, heat a large non-stick pan over medium-high heat. Add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer the coconut to a shallow dish. In the same pan, add a drizzle of oil, then the panko. Toast, stirring often, until golden-brown, 1-2 min. Transfer to the same shallow dish.

3

In a medium bowl, stir together the mustard, 3 tbsp honey and remaining garlic salt. Pat the chicken tenders dry with paper towels. Add the chicken to the medium bowl with the honey mixture and toss to coat. Working with one chicken tender at a time, press each strip into the coconut mixture to coat completely.

4

Place the coated strips on a parchment-lined baking sheet. Bake the chicken strips in the centre of the oven, until they are golden-brown and cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

5

Meanwhile, heat the same large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring occasionally, until tender-crisp, 7-8 min. Season with salt and pepper. Meanwhile, juice half the lemon. In a small bowl combine the sour cream, lemon juice and remaining honey. Season with salt and pepper.

6

Divide the sweet potatoes, green beans and chicken strips between plates. Serve with the sour cream-lemon dipping sauce.