Baked Chicken Strips with Sweet Potato Wedges
Crispy panko-crusted chicken strips paired with roasted sweet potato wedges and a tangy maple-mustard yogurt dip. High in protein and complex carbs, with baking instead of frying keeping it light enough to eat comfortably after a hard effort.
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Toss the sweet potato wedges with olive oil and sea salt, then spread them out in a single layer on one of the baking sheets.
Set up a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the Panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
Dredge each chicken strip in the flour (shaking off excess), dip into the egg, and then press firmly into the seasoned breadcrumbs to coat. Arrange the strips on the second baking sheet (or a wire rack placed on the sheet) and lightly mist with cooking spray or drizzle with a little olive oil.
Place both baking sheets in the oven. Bake for 20-25 minutes, flipping the chicken and potatoes halfway through, until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and crisp.
While the chicken bakes, whisk together the Greek yogurt, Dijon mustard, and maple syrup in a small bowl to create the dipping sauce. Serve the hot chicken strips and wedges with the dip on the side.
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