This page may include affiliate links. Please see the disclosure page for more information.

Sheet Pan Chicken Fingers with Sweet Potato Fries and Broccoli

If you haven’t given a sheet pan meal a try yet, today is the day to go for it! This delightfully simple meal bakes all of the ingredients you need for a colorful and nutritionally-rich dinner on one little sheet pan.

A healthier alternative to fast food, this dish will appeal to adults and kids alike. What’s even better – because you’ll be using chicken tenderloins (that’s the tiny part under the chicken breast), they’ll cook up quickly and you’ll have dinner on the table in no time!

The chicken tenders lend plenty of lean protein, but it’s the sweet potatoes and broccoli that really shine in this dish. Leave the skin on the potatoes when you cut them as the skin contains the majority of the fiber (who knew?!). Because you’ll be cutting them into thin stips, you won’t even notice the skin when you eat them. Roasted broccoli makes for a bright and deliciously crunchy addition to any plate, but really livens up this traditional “chicken fingers and fries” combo. That’s not to mention how much nutritional benefit it adds!

If you’re going gluten-free, feel free to season the chicken as you would like and skip the breadcrumbs. Or, if you are following a low-carbohydrate diet, forgo the breadcrumbs and substitute carrots or another vegetable for the potatoes.

Feeling fancy? Make a honey mustard dip to go with your chicken tenders while everything bakes.

Print Recipe
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.
Sheet Pan Chicken Fingers with Sweet Potato Fries and Broccoli
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Honey Mustard Dip
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Honey Mustard Dip
Sheet Pan Chicken Fingers with Sweet Potato Fries and Broccoli
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

Sheet Pan Chicken Fingers with Sweet Potato Fries and Broccoli


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.