SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts into strips.
- In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
- In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
- Place the flour in another medium bowl.
- Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
- Cut the broccoli into florets.
- Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
- In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
- Cut the sweet potatoes in half lengthwise, then slice into half-moons.
- Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
- Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
- Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
- Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
- Enjoy!
Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
