skish
IT

Cornmeal-crusted chicken bites with sweet potatoes and salad

Crunchy oven-baked bites, gluten-free and not fried.

  • 35 min
  • 1 serving
  • International cuisine
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Cornmeal-crusted chicken bites with sweet potatoes and salad

Per serving

Calories
509 kcal
Protein
40.5 g
Carbohydrates
52.5 g
Fat
15.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken breast140 g
  • Corn flour25 g
  • Egg whites1
  • Paprika2 g
  • Sweet potatoes150 g
  • Mixed salad greens80 g
  • Extra virgin olive oil10 g
  • Saltto taste

Contains: eggs,

Method

  1. Preheat a conventional oven to 210 °C and line two trays with baking paper. Peel the sweet potatoes and cut them into sticks about 1 cm thick; toss with half the oil and a pinch of salt and roast for 25 minutes, turning halfway, until golden outside and soft inside.
  2. Meanwhile cut the chicken breast into roughly 3 cm pieces. Lightly beat the egg white in a bowl and mix the cornmeal with the paprika and a pinch of salt on a plate.
  3. Dip the pieces in the egg white and then in the coating, pressing well; lay them on the second tray and drizzle with the remaining oil.
  4. When the potatoes have 15 minutes left, put the chicken in the oven too and bake for 15 minutes, turning halfway, until the crust is golden and crisp and the meat is white inside.
  5. Wash and dry the mixed salad leaves, season with a pinch of salt and serve with the chicken and sweet potatoes.

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