Crispy Barbecue Chicken Tenders with Sweet Potatoes and Sugar Snap Peas
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 4 Sweet Potato
- 1 tablespoon Fry Seasoning
- 1 cup Panko
- 12 ounce Sugar Snap Peas
- 24 ounce Chicken Tenders
- 1/2 cup BBQ Sauce
- 4 teaspoon Dijon Mustard
- 1 ounce Honey
- 7 teaspoon Olive Oil
- Salt
- Pepper
Directions
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Wash and dry all produce. Preheat oven to 475 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Push toward one side of sheet. Roast in oven until tender, about 20 minutes total (we’ll add more to the sheet after 10 minutes).
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In a small bowl, mix together ½ TBSP fry seasoning (we sent more), panko, a drizzle of olive oil, and salt and pepper (to taste).
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After sweet potatoes have roasted 10 minutes, remove from oven and give them a toss. Add snap peas to the other side of sheet. Toss with a drizzle of olive oil and a pinch of salt and pepper. Return sheet to oven and roast until veggies are tender and lightly browned, 8-10 minutes more.
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Pat chicken dry with a paper towel. Season all over with salt and pepper. Place in a large bowl along with ½ TBSP barbecue sauce (save the rest for dipping sauce) and toss to coat. Transfer to a lightly oiled baking sheet and spread out in a single layer. Sprinkle panko mixture over top of chicken, pressing gently to adhere. TIP: It’s OK if not all the breadcrumbs stick—you’ll likely have some left over.
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Bake chicken in oven until no longer pink in center, 7-9 minutes. Once done, heat broiler to high and place chicken under broiler. Broil until panko is golden brown, about 2 minutes. TIP: If you don’t have a broiler, increase oven temperature to 500 degrees and bake until panko is golden brown, 2-3 minutes.
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In another small bowl, combine mustard, honey, and remaining barbecue sauce. Divide chicken, sweet potatoes, and snap peas between plates. Serve with sauce on the side for dipping.