Sheet Pan Chicken Tenders and Sweet Potato Fries

Cut 2 large sweet potatoes into fries.

Coat the sweet potato fries with 2 tablespoons avocado oil, salt, and pepper.

Bake the sweet potatoes at 400°F for 15 minutes.

Take 2 shallow bowls big enough to dip the chicken tenders in.

Add the egg to one bowl and whisk it.

Add the coconut flour, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the other bowl and mix together.

Dip each chicken tender in the egg, then dip in the flour mixture.

After the sweet potatoes have baked for 15 minutes, add the chicken tenders to one side of the sheet pan.

Bake at 400°F for 10 minutes.

Flip the chicken tenders and bake for another 10 minutes.

Check the internal temperature of the chicken to make sure it is done.