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Skinny Popcorn Chicken with Sweet Potato Fries
Skinny Popcorn Chicken with Sweet Potato Fries
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Prep Time:
15 minutes
Total Time:
40 minutes
Indulge in guilt-free crispy chicken and fries with this delicious baked recipe.
Ingredients:
  • 2 medium dark-orange sweet potatoes (1 1/3 lb), peeled, cut into 1/4 x 1/4 x 3- to 4-inch strips
  • 1 teaspoon cornstarch
  • Cooking spray
  • 1/8 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 teaspoon olive oil
  • 1/4 teaspoon dried thyme leaves
  • 2 boneless skinless chicken breasts (4 oz each), cut into 1-inch cubes
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
Instructions:
  • Preheat oven to 425°F. Cover 2 cookie sheets with foil and place wire racks on top. Generously spray the racks with cooking spray.
  • Toss sweet potatoes with cornstarch in a bowl until coated. Transfer to a baking rack and lightly spray with cooking spray. Season with 1/8 teaspoon salt and 1/2 teaspoon paprika. Bake for 10 minutes.
  • In a small bowl, mix oil, 1/8 teaspoon salt, thyme, and 1/2 teaspoon paprika. Add chicken and toss to coat. Add bread crumbs and gently press to coat each chicken piece. Transfer chicken to a rack, then spray lightly with cooking spray. Bake along with partially baked potatoes for 10 to 15 minutes until the chicken is cooked through and the potatoes are tender.
  • In a separate small bowl, mix the Honey Mustard Sauce ingredients until well combined. Set aside.
  • Plate the chicken and sweet potato fries evenly on 2 plates and drizzle with sauce for a delicious presentation.

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