Ingredients

• ●1 lb Trader Joe's Organic Chicken Tenders
• ●1 cup Trader Joe's Corn Flake Crumbs
• ●1/2 tsp Salt
• ●1/4 tsp Pepper
• ●1/4 tsp Garlic Powder
• ●1 lb Trader Joe's Fresh Green Beans
• ●1 cup Trader Joe's Carrots (pre-cut)
• ●1 cup Trader Joe's Sweet Potato (pre-cut)
• ●1 tbsp Olive Oil or Coconut Oil
• ●1/4 tsp Cinnamon

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Prepare the chicken: In a shallow dish, mix the corn flake crumbs with salt, pepper, and garlic powder.
3. 3Coat the chicken tenders: Dredge each chicken tender in the corn flake crumb mixture, pressing gently to adhere.
4. 4Bake the chicken: Place the coated chicken tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and golden brown.
5. 5Steam the green beans: While the chicken is baking, steam the green beans until tender-crisp (about 5-7 minutes).
6. 6Prepare the carrot and sweet potato puree: Toss the pre-cut carrots and sweet potatoes with olive oil or coconut oil and cinnamon. Roast on a baking sheet at 400°F (200°C) for 20-25 minutes, or until soft.
7. 7Blend the puree: Transfer the roasted carrots and sweet potatoes to a blender or food processor. Blend until smooth, adding a little water if needed to reach desired consistency.
8. 8Serve: Serve the baked chicken nuggets with steamed green beans and warm carrot and sweet potato puree for dipping.