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Chicken Nuggets and Sweet Fries

Prep time 15 mins
Cook time 35 mins
Yield 4 Servings


  • 1 1/2 pounds sweet potatoes, peeled and cut into sticks
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/2 teaspoon cumin
  • 1 1/4 cups panko bread crumbs
  • 3 chicken breast halves (1 1/2 lb.), cut into chunks
  • 2/3 cup honey mustard

Nutrition Information

  • calories 532
  • fat 7 g
  • satfat 1 g
  • protein 44 g
  • carbohydrate 67 g
  • fiber 2 g
  • cholesterol 99 mg
  • sodium 376 mg

How to Make It

  1. Preheat oven to 400°F. In a large bowl, toss sweet potatoes with oil, salt and cumin. Spread on an oiled baking sheet.

  2. Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly. Place chicken chunks, several at a time, into panko and press on all sides to adhere. Spread on an oiled baking sheet.

  3. Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450°F. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.