Chicken Tenders with Roasted Vegetables & Spicy Maple Mustard.

  • 1 crown
    broccoli
  • ¾ lb
    chicken breasts, boneless skinless
  • 1
    egg
  • ¼ small bunch
    Italian (flat-leaf) parsley
  • ¾ lb
    sweet potato
  •  
    almond meal/flour
  •  
    arrowroot starch/powder
  •  
    black pepper
  •  
    cayenne pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    paprika
  •  
    pure maple syrup
  •  
    salt
  • 1
    Preheat the oven to 425°F and position rack in the centre. Line two baking sheets with parchment paper.
  • 2
    Wash and dry the fresh produce.
    1 crown broccoli
    ¾ lb sweet potato
    ¼ small bunch Italian (flat-leaf) parsley
  • 3
    Cut the sweet potatoes into 1-inch-thick wedges (about 8 to 10 wedges per potato). Separate broccoli into bite-sized florets and cut stems into strips. Add both to a medium bowl.
  • 4
    Drizzle vegetables with oil and season with garlic powder, salt, and pepper and toss until evenly coated. Spread out in an even layer on a prepared baking sheet.
    1 ½ tsp extra virgin olive oil
    ½ tsp garlic powder
    ½ tsp salt
    ½ tsp black pepper
  • 5
    Whisk the egg in a medium bowl.
    1 egg
  • 6
    In a different medium bowl, mix together the almond meal, arrowroot powder, garlic powder, paprika, salt, and cayenne pepper. Stir to combine.
    ¾ cup almond meal/flour
    2 tsp arrowroot starch/powder
    ½ tsp garlic powder
    ½ tsp paprika
    1 tsp salt
    ¼ tsp cayenne pepper
  • 7
    Cut the chicken into 2-inch strips.
    ¾ lb chicken breasts, boneless skinless
  • 8
    Dip the chicken strips into the egg, then transfer to the dry mixture and turn to coat both sides. Shake off excess and place on the second prepared baking sheet.
  • 9
    Place both trays in the oven and bake until the veggies are soft and the chicken is cooked through and golden brown, 15-20 minutes. Half way through the cooking time remove chicken from the oven and flip.
  • 10
    Meanwhile, in small bowl prepare the dip by whisking together Dijon, maple syrup, salt, and cayenne.
    1 tbsp Dijon mustard
    1 ½ tbsp pure maple syrup
    ⅛ tsp salt
    ⅛ tsp cayenne pepper
  • 11
    Shave leaves off the parsley stems; discard the stems and mince the leaves.
  • 12
    To serve, arrange chicken tenders, wedges and broccoli on a plate, sprinkle with parsley and serve with the maple mustard dip. Enjoy!