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Chicken Fingers & Sweet Potato Fries

Jayde
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Servings 4

Ingredients
  

Sweet Potato Fries

  • 2 medium sweet potatoes cut vertically into fries
  • 3 tbs. avocado oil
  • 1 tsp. garlic powder
  • salt & pepper to taste

Chicken Fingers

  • 2 lbs. boneless, skinless, chicken breast sliced into strips
  • 2 eggs whisked
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tbs. garlic powder
  • 2 tbs. dried parsley
  • 1 tsp. sea salt
  • 1 scoop Nutridom Canada's Marine Collagen
  • 3 droppers Nutridom Canada's Liquid Ginseng

Instructions
 

Sweet Potato Fries

  • Line a baking sheet with parchment paper and preheat the oven to 400°F.
  • Mix the sweet potato fries in a bowl with the oil and seasonings.
  • Bake fries for 40-50 minutes and flip halfway through.
  • Take out and enjoy with chicken fingers.

Chicken Fingers

  • Combine the almond flour, coconut flour, tapioca flour, collagen, garlic, parsley and salt in a bowl. ⁣
  • In a separate bowl, whisk the eggs. Add the liquid ginseng to the eggs. Dip the sliced chicken into the whisked eggs. Then dip the chicken in the flour mixture. ⁣
  • Line a baking sheet with parchment paper. Add each chicken strip to the baking sheet and bake in the oven when the sweet potatoes are halfway done, for about 20-25 minutes.
    Flip chicken strips halfway through.