Crispy Baked Sweet Potato Fries & Homemade Chicken Tenders

1Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or foil and lightly coat with nonstick cooking spray.

2In a large bowl, toss sweet potato fries with 1 tablespoon olive oil, (2 tablespoons) smoked paprika (1 teaspoon), garlic powder (½ teaspoon), 1/4 teaspoon salt (½ teaspoon), and 1/4 teaspoon black pepper (½ teaspoon) until evenly coated. Spread fries in a single layer on one prepared baking sheet.

3In a separate bowl, toss broccoli florets (2 cups) with remaining 1 tablespoon olive oil (2 tablespoons) and a pinch of salt (½ teaspoon) and pepper. Arrange on one side of the second baking sheet.

4Set up a breading station for the chicken tenders: Place flour in the first shallow bowl, beat eggs (2 large) in the second, and combine panko breadcrumbs (1 cup), Parmesan cheese, Italian herbs, 1/4 teaspoon salt (½ teaspoon), and 1/4 teaspoon black pepper (½ teaspoon) in the third.

5Dredge each chicken strip first in flour (shaking off excess), then dip in beaten eggs (2 large), and finally coat with the breadcrumb mixture. Arrange breaded chicken tenders on the empty side of the broccoli baking sheet.

6Place both baking sheets in the oven. Bake for 15 minutes, then flip the sweet potato fries and chicken tenders. Rotate the pans if needed for even cooking.

7Continue baking for another 15-20 minutes, or until the sweet potato fries are golden and crisp, the chicken tenders are cooked through and golden brown, and the broccoli is roasted and slightly charred at the edges.

8Serve immediately, arranging sweet potato fries, chicken tenders, and roasted broccoli on each plate. Add your favorite dipping sauce if desired.