One Pan Meal: Coconut-Crusted Chicken Fingers with Rosemary Garlic Potato Wedges

Prep: 10 minsCook: 30 minsTotal: 40 minutes
Fat 19 Carbs 37 Protein 35
Yield 4 1x


For the Chicken Fingers

  • 1 pound Gold’n Plump Boneless Skinless Chicken Breasts (~3 medium chicken breasts)
  • 1/2 cup cashew meal
  • 1/2 cup unsweetened coconut flakes
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • salt and pepper, to taste
  • 2 eggs, large

For the Rosemary Garlic Potato Wedges

  • 1 medium sweet potato
  • 1 medium russet potato
  • 1 tablespoon olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried rosemary
  • salt and pepper, to taste

For the Honey Sriracha Sauce

  • 2 tablespoons honey
  • 2 tablespoons Sriracha


  1. First, preheat the oven to 375ºF.
  2. Prep potatoes by slicing into 1/2-inch thin wedges. Line them on half a large baking sheet. Drizzle with olive oil and season with garlic powder, rosemary, salt, and pepper. Place in oven for 10 minutes.
  3. Prep chicken fingers by pounding chicken with a meat pounder so that it’s about 1-inch thick. You’ll want to make sure you do this so that the chicken fingers bake evenly. Next, slice chicken breasts into chicken tenders; about 3 tenders per chicken breast. Prep the coconut coating mixture by mixing together coconut flakes, cashew meal, garlic powder, salt, and pepper into a medium size bowl. Crack 2 eggs into another medium size bowl and whisk.
  4. After 10 minutes, remove potatoes from the oven.
  5. Finish prepping chicken fingers by first dipping each chicken tender into the egg wash and then into the coconut flake mixture. Make sure to coat the entire chicken tender. Place on the second half of the pan. Repeat for all tenders. Season the top of each tender with salt and pepper.
  6. Place the pan back in the oven for about 20-25 minutes (we did ours for 23), or until chicken tenders are fully cooked. Then, turn oven to broil and broil for 1 minute to brown the chicken.
  7. Serve with honey Sriracha sauce.

Nutrition Facts

Serving Size: 1/4 recipe Calories: 442 Sugar: 17 Fat: 19 Carbohydrates: 37 Fiber: 3 Protein: 35
Author: Lee Hersh
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