Coconut-Crusted Chicken Fingers

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.