Chicken Tenders with Roasted Vegetables & Spicy Maple Mustard.

  • 2 crowns
    broccoli
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 2
    eggs
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 ½ lb
    sweet potatoes
  •  
    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 center. Line three baking sheets with parchment paper.
  • 2
    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
  • 7
    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!