A delicious and easy one-pan meal featuring paleo chicken tenders coated in coconut flour and spices, served alongside seasoned sweet potato fries. Perfect for a quick dinner with minimal cleanup.
1. Preheat your oven to 400F (200C).
2. Cut 2 large sweet potatoes into fries. In a bowl, coat them with 2 tablespoons of avocado oil, salt, and pepper.
3. Spread the seasoned sweet potato fries on a sheet pan and bake for 15 minutes.
4. While the sweet potatoes are baking, prepare the chicken tenders. Take two shallow bowls. In one, whisk the egg. In the other, combine the 1/4 cup coconut flour, 2 tablespoons nutritional yeast (optional, or sub Parmesan cheese), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper, and an optional sprinkle of chipotle powder.
5. Dip each chicken tender first in the whisked egg, then in the flour and spice mixture, ensuring it's fully coated. Repeat for all tenders.
6. After the sweet potatoes have baked for 15 minutes, add the breaded chicken tenders to one side of the same sheet pan.
7. Continue baking at 400F (200C) for 10 minutes.
8. Flip the chicken tenders and bake for another 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F (74C).
9. Enjoy your sheet pan chicken tenders and fries!
