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Sheet Pan Chicken Fingers with Sweet Potato Fries and Broccoli
A healthier alternative to fast food. Can also be adapted for low-carb or gluten-free diets.
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
Honey Mustard Dip
Instructions
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  2. Leaving the skin on, slice the sweet potatoes into thin, uniform sticks about the size of a French fry. Place the potatoes into a bowl and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and stir to coat potatoes evenly. Place the potatoes on one third of the prepared baking sheet.
  3. In the same bowl, place the broccoli florets. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix until broccoli is evenly coated and then place it on another third of the baking sheet.
  4. Place the eggs in a bowl and, in a separate bowl, mix together the breadcrumbs and Parmesan cheese. Season the breadcrumb mixture with salt and pepper.
  5. One by one, dip each chicken tender in egg and then coat it in the breadcrumb mixture, placing each completed tender on the remaining third of the baking sheet.
  6. Place the baking sheet into the preheated oven and bake until the chicken reaches an internal temperature of 165 degrees F and the potatoes are tender, about 30-35 minutes, turning all of the ingredients about halfway through.
Recipe Notes

If everything doesn’t fit onto one sheet pan, no need to worry – simply spread the ingredients evenly between two sheet pans and bake them together.

Allergens: Eggs, Dairy, Wheat


Disclaimer: For informational and educational purposes only. These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. If you have a health concern, a medical condition, are pregnant or breastfeeding, or are taking any medication please consult your healthcare provider.