Tuesday, October 9, 2012

Oven-Baked Chicken Fingers and Sweet Potato Fries

Today was a busy day for me, involving much running around and the occasional panic attack, so dinner tonight needed to be something easy. You can't really get much easier than these chicken fingers and fries! I buy frozen chicken tenderloins and I just thaw them out in the fridge overnight. When I'm in a pinch, I've been known to even thaw them out in the sink in a bowl if cool water. I also whipped up a pan of sauteed kale using the same recipe from a few nights ago. (Click here for kale)

I like to keep a container in my spice cabinet of my own blend of seasoned salt. I usually just throw a bunch of stuff together, but the main ingredients are sea salt, ground black pepper, paprika, red pepper flakes, garlic powder, and onion powder. I usually just eyeball the amounts and no two batches ever taste exactly alike, but it's a nice change from plain old salt and pepper. This is what I used to season my sweet potato fries and I often use it in place of salt for an extra kick of flavor.


Chicken Fingers
Serves 3 and is 180 calories a serving

1/2 cup seasoned bread crumbs
1 tbsp peanut oil
1 egg, beaten
12 ounces of thawed chicken tenderloins
  1. Preheat your oven to 400 degrees.
  2. Combine the bread crumbs and oil.
  3. Dip the chicken in the egg, then roll it in the bread crumb mix. Lay them out on a greased baking sheet.
  4. Bake for 20 minutes or until golden brown. Serve with your favorite dipping sauce! Me, I prefer barbecue sauce.
Sweet Potato Fries
Serves 3 and is 160 calories a serving

2 medium sweet potatoes, peeled and cut into fries
1 tablespoon olive oil
salt, pepper, paprika, garlic powder, onion powder to taste
  1. Preheat your oven to 400 degrees.
  2. Toss together the sweet potatoes, olive oil, and seasoning. Lay out on a greased baking sheet and bake for 20 minutes, flipping occasionally.

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