Mealime

30 minutes

1
Preheat the oven to 425°F and position rack in the center. Line three baking sheets with parchment paper.

Wash and dry the fresh produce.

2 crowns broccoli
1 ½ lb sweet potatoes
½ 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. Spread out in an even layer on two of the prepared baking sheets.
```
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
```
5
Whisk the eggs in a medium bowl.
```
2 eggs
```
6
In a different medium bowl, mix together the almond meal, arrowroot powder, garlic powder, paprika, salt, and cayenne pepper. Stir to combine.
```
1 ½ cup almond meal/flour
4 tsp arrowroot starch/powder
1 tsp garlic powder
1 tsp paprika
2 tsp salt
½ tsp cayenne pepper
```

Cut the chicken into 2-inch strips.

1 ½ 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 third prepared baking sheet.
9
Place all 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.
```
2 tbsp Dijon mustard
3 tbsp pure maple syrup
¼ tsp salt
¼ tsp cayenne pepper
```
11
Shave leaves off the parsley stems; discard the stems and mince the leaves.
12
To serve, place the chicken tenders on a plate, arrange wedges and broccoli on the side, sprinkle with parsley and serve with the maple mustard dip. Enjoy!

← Chicken Tenders with Roasted Vegetables & Spicy Maple Mustard.