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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.
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.