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Coconut-Crusted Chicken Fingers with Garlic Green Beans and Spiced Sweet Potato Fries
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Coconut-Crusted Chicken Fingers with Garlic Green Beans and Spiced Sweet Potato Fries

Coconut-Crusted Chicken Fingers with Garlic Green Beans and Spiced Sweet Potato Fries

Crispy panko and lightly sweet coconut give ordinary chicken fingers a major boost. For a smoky-sweet twist on oven fries, we’re sprinkling these sweet potatoes with a touch of paprika. A side of garlicky green beans is the perfect 5-minute side dish.

Allergens:
Tree Nuts
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Chicken Breasts

¼ cup

Shredded Coconut

(Contains Tree Nuts)

1 tablespoon

Honey

1 teaspoon

Smoked Paprika

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

12 ounce

Sweet Potatoes

4 ounce

Green Beans

Not included in your delivery

2 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories667 kcal
Energy (kJ)2791 kJ
Fat21 g
Saturated Fat6 g
Carbohydrate77 g
Sugar33 g
Dietary Fiber9 g
Protein46 g
Sodium240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Dish
Knife
Peeler
Small Bowl
Large Pan

Instructions

bake fries
1

Make the sweet potato fries: Heat the oven to 400 degrees. Peel the sweet potato, then cut into ½-inch sticks (like French fries!) Toss on a baking sheet with a drizzle of oil, the paprika, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

coat chicken
2

Prep and coat the chicken fingers: Combine the panko and the coconut flakes in a small dish with a pinch of salt and pepper. Place the honey and a drizzle of oil in a medium bowl. Cut the chicken breasts into 1-inch strips (like chicken fingers!) Toss the chicken strips into the honey mixture to coat, then season with salt and pepper. Working one at a time, press each strip in the coconut mixture to adhere. Place coated strips aside.

cook beans
3

Cook the green beans: Heat a drizzle of oil in a large pan over medium-high heat. Add the green beans and garlic powder to the pan and cook, tossing, for 4-6 minutes, until the beans are starting to blister. Season with salt and pepper. Set aside, covered, to keep warm.

cook chicken
4

Cook the chicken fingers: Heat a thin layer of oil in the same pan over medium-high heat. Add the chicken strips to the pan and cook 2-3 minutes per side, until golden brown and cooked through.

5

Plate: Serve the chicken fingers with the sweet potato fries and the green beans alongside. Enjoy!