Chicken Nuggets and Sweet Fries

Cost per serving: $1.55

Yield: 4 Servings

Ingredients

• 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

Preparation

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

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.

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.

Nutritional Information

Calories:

532

Fat:

7g (sat 1g)

Protein:

44g

Carbohydrate:

67g

Fiber:

2g

Cholesterol:

99mg

Sodium:

376mg