Coconut-Crusted Chicken Fingers
with Green Beans and Sweet Potato Fries
Crispy panko and flaky coconut give ordinary chicken fingers a major boost. For a smoky-sweet twist on oven baked fries, we're sprinkling these sweet potatoes with a touch of paprika.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breast Tenders
680 g
Sweet Potato, fries
(Contains Sulphites)
1.25 cup
Panko Breadcrumbs
(Contains Wheat)
340 g
Green Beans, trimmed
4 tbsp
Honey
1 tsp
Garlic Salt
½ cup
Shredded Coconut
(Contains Sulphites)
9 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 unit
Lemon
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast the sweet potatoes and chicken strips). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss the sweet potatoes and 1/2 tsp garlic salt with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.
Meanwhile, heat a large non-stick pan over medium-high heat. Add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer the coconut to a shallow dish. In the same pan, add a drizzle of oil, then the panko. Toast, stirring often, until golden-brown, 1-2 min. Transfer to the same shallow dish.
In a medium bowl, stir together the mustard, 3 tbsp honey and remaining garlic salt. Pat the chicken tenders dry with paper towels. Add the chicken to the medium bowl with the honey mixture and toss to coat. Working with one chicken tender at a time, press each strip into the coconut mixture to coat completely.
Place the coated strips on a parchment-lined baking sheet. Bake the chicken strips in the centre of the oven, until they are golden-brown and cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, heat the same large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring occasionally, until tender-crisp, 7-8 min. Season with salt and pepper. Meanwhile, juice half the lemon. In a small bowl combine the sour cream, lemon juice and remaining honey. Season with salt and pepper.
Divide the sweet potatoes, green beans and chicken strips between plates. Serve with the sour cream-lemon dipping sauce.
