Baked Chicken Fingers with Sweet Potato Fries

Still craving comfort food but trying to keep it healthy?   Here is a great recipe that packs in the nutrition without lacking in flavor.  Great for kids too! 

Spicy Sweet Potato Fries

3 medium sweet potatoes cut into strips  
1 tbsp Olive Oil
1 tbsp Chilli powder
½ tsp cayenne pepper (optional)
¼ tsp sea salt


Preheat over to 425F.  In a mixing bowl combine sweet potatoes, oil, spices and salt, and mix together until fries are evenly coated.  Spread fries out in a single layer on a backing sheet, bake for 25 to 30 minutes or until crispy on one side.   Turn fries using tongs or spatula and cook for another 25 to 30 minutes until golden brown.  

Baked Chicken Fingers


Olive oil cooking spray
2 boneless, skinless chicken breasts (~1 ½ lbs)
½ cup unsweetened almond milk or skim milk
2 tbsp Dijon mustard
¼ cup almonds, sliced
¼ cup rolled oats
½ cup whole wheat bread crumbs
1 tbsp dried parsley flakes
½ tsp fresh ground pepper


Preheat oven to 375F.  Lightly coat a large baking sheet with cooking spray.  Trim any fat from the chicken and cut into strips (about 6 to 8 per breast).  Stir milk and mustard together in a bowl.  In a separate container, mix together almonds, oats, bread crumbs, parsley and pepper.  One at a time, dip chicken in the milk mixture, then the oatmeal mixture until each piece is coated evenly.

Arrange on baking sheet and bake for 14 to 16 minutes, turning once, or until chicken is cooked through and coating is golden brown. Try Ketchup or Honey Mustard for dipping!  YUM! 

Janaelle Humberd, Registered Dietitian, LDN  
Certified Lifestyle and Weight Management Consultant / Health Coach