Name: Chicken Tenders with Roasted Vegetables & Spicy Maple Mustard
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 1.02 kg chicken breasts, boneless skinless; 3 eggs; ¾ small bunch Italian (flat-leaf) parsley; 0.45 kg sweet potato; almond meal/flour; black pepper; cayenne pepper; cornstarch; Dijon mustard; extra virgin olive oil; garlic powder; paprika; pure maple syrup; salt

Chicken Tenders with Roasted Vegetables & Spicy Maple MustardChicken Tenders with Roasted Vegetables & Spicy Maple Mustard — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 crowns broccoli

1.02 kg chicken breasts, boneless skinless

3 eggs

¾ small bunch Italian (flat-leaf) parsley

0.45 kg sweet potato

almond meal/flour

black pepper

cayenne pepper

cornstarch

Dijon mustard

extra virgin olive oil

garlic powder

paprika

pure maple syrup

salt

Instructions

Preheat the oven to 220°C (425°F) and position rack in the center, top, and bottom of the oven. Line three baking sheets with parchment paper.

Wash and dry the fresh produce.

Cut the sweet potatoes in half lengthwise, then cut each half into ½-inch planks, then into sticks. Add to a large bowl.

Drizzle sweet potatoes with oil and season with garlic powder, salt, and pepper and toss until evenly coated. Spread out in an even layer on two of the prepared baking sheets and place in the oven, cook for 10 minutes. Set the bowl aside for the broccoli.

Separate broccoli into bite-sized florets and cut stems into strips. Add to the bowl used for the sweet potatoes and toss with oil and spices. Set aside.

Meanwhile, measure out the cornstarch in a medium bowl for dredging.

In another medium bowl, whisk the egg.

In a third medium bowl, mix together the almond meal, garlic powder, paprika, salt, and cayenne pepper. Stir to combine.

Cut the chicken into 1-inch thick strips.

First, dredge the strips in corn starch, shaking off any excess. Then, dip the chicken strips into the egg. Finally, dredge in almond meal mixture, pressing gently to adhere. Shake off excess and place on another prepared baking sheet. Place in the oven for 10 minutes.

Meanwhile, in small bowl prepare the dip by whisking together Dijon, maple syrup, salt, and cayenne. Set aside.

When the potatoes have baked for 10 minutes, remove from oven and spread broccoli evenly over top. Return to oven and bake for another 15 minutes, until potatoes are fork tender.

Once the chicken has cooked for 10 minutes remove from oven and flip. Return to oven and bake an additional 8-10 minutes.

Using a knife, shave the parsley leaves off the stems at a downward angle; discard the stems and finely chop the leaves.

To serve, arrange chicken tenders, wedges and broccoli on a plate. Garnish with parsley and serve with the maple mustard dip. Enjoy!

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