- Preheat oven to 400 degrees.
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Line a large baking sheet with parchment paper.
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Place the Brussels sprouts into a large bowl, drizzle with 2 Tbsp of olive oil toss to coat.
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Place on one side of the prepared pan.
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Repeat with the sweet potatoes.
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Sprinkle both with salt & pepper.
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In a wide shallow dish, add the eggs, garlic powder, salt, and pepper.
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Whisk until well combined.
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In a second shallow dish, add the panko breadcrumbs and shredded coconut.
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Stir to combine.
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Dip the chicken tenders in the egg mixture, coating both sides.
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Then into the coconut mixture, pressing the coconut mixture into the chicken.
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Place in the center of the prepared baking sheet (between the sweet potatoes & sprouts).
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Bake on the middle oven rack for 20-25 minutes, until veggies and chicken are cooked through and the coating is crisp and golden brown.
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ENJOY