tortilla crusted chicken strips with sweet potato mash
If you missed him cooking it Live on our Instagram, we've got you covered. Chef and trainer Zach Morgan joined Rhone CEO Nate Checketts and his son Will to cook and chat about kid-friendly meals. The result: this delicious tortilla crusted chicken and sweet potato mash. We guarantee it's a meal that old and young alike will agree on.
INGREDIENTS
Tortilla Crusted Chicken Strips
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4 Chicken Breasts
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2 cups Tortilla Chips
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1/2 cup Flour
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2 Eggs
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1 tbsp Garlic Powder
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1/2 tbsp Paprika
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Salt and Pepper
Sweet Potato Mash
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2 large Sweet Potatoes
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2 tbsp Butter
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1 tsp Garlic Powder
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1 tsp Paprika
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Salt and Pepper
INSTRUCTIONS
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Preheat oven to 425 F.
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In a food processor, blitz the tortilla chips and transfer to a shallow bowl. Mix in paprika and garlic powder.
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In a separate bowl whisk eggs. Put flour into a third bowl.
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Cut chicken breast into thin strips, about 1 inch thick. Toss pieces of chicken one at a time in flour until fully coated. Then dip in egg mixture until well coated. Finally, roll them in tortilla crumbs and then place on a baking sheet lined with parchment paper.
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Bake in the oven until chicken is fully cooked and crust is crispy, about 15 minutes.
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Peel sweet potato and slice into 2 inch thick pieces. In a pot, boil water and add sweet potatoes. Reduce to medium heat and cook for 18-20 minutes, until sweet potatoes are soft.
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Drain sweet potatoes and let them sit for 2-3 minutes. Transfer to mixing bowl. Add butter, garlic powder, paprika, salt, and pepper. Using a potato masher or large fork mash potatoes and mix until butter is fully combined.
To see more workouts and recipes from Zach, follow him on Instagram: @zachmorgan
