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MealDinnerWeeknightChickenHigh-FiberHigh-ProteinUnder 45 MinutesSpecial OccasionOne-Pot or PanMeal PrepBig BatchBakingKid-FriendlyUnder 30 MinutesEasyHealthyDairy-FreeComfort FoodGerman

Sheet-Pan Crispy Chicken Strips And Veggies

featured in Homemade Chick-Fil-A Recipes

Tender and juicy chicken strips are coated in a crispy panko crust and served with roasted veggies, making for a healthy and satisfying one-pan meal.

Pierce Abernathy
Tasty Team
96% would make again

Under 30 minutes

Sheet-Pan Crispy Chicken Strips And Veggies

Under 30 minutes

Ingredients

for 4 servings

Crispy Chicken Strips

  • 4 boneless, skinless chicken breasts
  • 2 large eggs
  • 3 tablespoons extra virgin olive oil, divided
  • 1 ½ cups panko breadcrumbs (75 g)
  • 2 teaspoons paprika
  • 1 ½ teaspoons kosher salt, divided
  • 1 cup all-purpose flour (125 g)
  • 2 cups broccoli florets (300 g)
  • ½ teaspoon ground black pepper, divided
  • 2 cloves garlic, minced, divided
  • 2 sweet potatoes, peeled

Dipping Sauce

  • ½ cup mayonnaise (120 g)
  • 2 tablespoons dijon mustard
  • 2 teaspoons honey
  • BBQ sauce, for serving, optional
  • ketchup, for serving, optional

Nutrition Info

  • Calories 964
  • Fat 41g
  • Carbs 84g
  • Fiber 8g
  • Sugar 15g
  • Protein 62g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
  2. Slice the chicken breasts into strips.
  3. In a medium bowl, whisk together the eggs and 1 tablespoon of olive oil.
  4. In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
  5. Place the flour in another medium bowl.
  6. Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs, and place on a baking sheet.
  7. In a large bowl, toss the broccoli florets with the 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
  8. Cut the sweet potatoes in half lengthwise, then slice into half-moons.
  9. Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
  10. Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
  11. Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
  12. Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
  13. Enjoy!
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