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Herb-Crusted Chicken Strips with Honey Mustard & Root Veggies Recipe

Herb-Crusted Chicken Strips with Honey Mustard & Root Veggies recipe


This is a yummy meal with chicken strips covered in herbs and crunchy bits. It comes with sweet carrots and potatoes. You dip the chicken in a sweet and tangy sauce. It's fun to eat and not too hard to make!


2 medium carrots
1 large sweet potato
1 crown broccoli
1 lb chicken breasts, boneless skinless
2 eggs
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 cup cornstarch
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 tbsp extra virgin olive oil
1/4 cup honey
2 tbsp Dijon mustard


Preheat the oven to 425°F. Line two baking sheets with parchment paper.
Peel and cut the carrots and sweet potato into 1/2-inch sticks. Place in a bowl.
Drizzle the carrots and sweet potato with 1 tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Spread on one baking sheet.
Cut the broccoli into florets and toss with the remaining 1 tbsp olive oil, salt, and pepper. Set aside.
In one bowl, mix the cornstarch with a pinch of salt and pepper.
In a second bowl, beat the eggs.
In a third bowl, combine almond flour, Parmesan cheese, thyme, basil, garlic powder, paprika, salt, black pepper, and cayenne pepper.
Cut the chicken into 1-inch strips. Dredge in cornstarch, dip in egg, then coat with the almond flour mixture. Place on the second baking sheet.
Bake the chicken and vegetables for 10 minutes. Then add the broccoli to the baking sheet with the carrots and sweet potatoes, and bake for another 15 minutes.
Flip the chicken strips and bake for an additional 10 minutes, or until cooked through.
While everything is baking, mix the honey and Dijon mustard in a small bowl for the dipping sauce.
Serve the herb-crusted chicken strips with the roasted vegetables and honey mustard sauce on the side.

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