Coconut-Crusted Chicken Fingers
with Roasted Green Beans and Roasted Sweet Potatoes
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.
Sweet Potato, cubes
Green Beans, trimmed
Not included in your delivery
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!