SERVINGS: 4
INGREDIENTS
CRISPY CHICKEN STRIPS:
4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra-virgin olive oil, divided
1½ cups panko bread crumbs
2 teaspoons paprika
1½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli florets
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
BBQ sauce, for serving (optional) Ketchup, for serving (optional)
PREPARATION:
1. Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
2. Slice the chicken breasts into strips.
3. In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
4. In a large bowl, combine the pan4. In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
5. Place the flour in another medium bowl.
6. Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
7. Cut the broccoli into florets.
8. In a large bowl, toss the broccoli florets with 1 8. In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
