Sheet Pan BBQ Chicken Fingers & Fries

Preheat your oven to 400F. First, cut 2 large sweet potatoes into fries, then coat them with 2 tbsp avocado oil, salt, and pepper. Spread the sweet potato fries on a sheet pan and bake for 15 minutes. While the sweet potatoes are baking, prepare the chicken tenders. Take 2 shallow bowls. Add the whisked egg to one bowl, and in the other, mix the coconut flour, nutritional yeast (or Parmesan cheese), garlic powder, onion powder, chili powder, paprika, salt, pepper, and an optional sprinkle of chipotle powder. Dip each chicken tender first in the egg, then in the flour mixture, ensuring it's fully coated. After the sweet potatoes have baked for 15 minutes, add the breaded chicken tenders to the same sheet pan, placing them on one side. Continue to bake at 400F for 10 minutes, then flip the chicken tenders and bake for another 10 minutes. Check the internal temperature of the chicken to ensure it is fully cooked. Once done, brush the chicken tenders with your favorite BBQ sauce.