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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Green Beans, trimmed
Preheat the oven to 450°F. (To roast the sweet potatoes.) Start prepping when the oven comes up to temperature!
Prep and roast the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes with paprika and a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden brown, 20-25 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)
Roast the green beans: Meanwhile, toss the green beans with a drizzle of oil on a second baking sheet. Season wth salt and pepper. Roast in the centre of oven until the beans are golden-brown, 10-12 min.
Prep and coat the chicken fingers: Meanwhile, combine the panko and coconut on a plate and season with salt and pepper. Mix the honey with a small drizzle of oil in a medium bowl. Add the chicken tenders into the honey mixture. Stir until all the chicken is coated. Working one at a time, press each strip into the coconut mixture to coat completely. Place the coated strips on a plate.
Cook the chicken fingers: Heat a large non-stick pan over medium heat. Drizzle a thin layer of oil in the pan. Add the chicken strips, cooking in batches if necessary so you don't crowd the pan. Cook until golden-brown and cooked through, 4-5 min per side. Transfer to a paper towel-lined plate.
Finish and serve: Serve the chicken fingers alongside the roasted sweet potatoes and green beans. Enjoy!