Recipe Ingredients

4 medium sweet potatoes
1 cup Italian-style salad dressing, divided 250 mL
1 1/2 cups dry bread crumbs 375 mL
1/2 tsp sea salt 2 mL
4 boneless, skinless chicken breasts, cut into cubes
 

Recipe Directions

  1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
  2. Cut each sweet potato into 8 long wedges; toss in a large bowl with half the dressing. Mix the bread crumbs with the salt and toss 1 cup (250 mL) of the mixture with the wedges until coated. Arrange the potatoes in a single layer on the baking sheet; bake for 20 minutes.
  3. Flip and move sweet potatoes to one side of the baking sheet. Toss the chicken with the remaining dressing and bread crumb mixture; set on the other side of the baking sheet. Bake for 15 to 20 minutes or until the sweet potatoes are tender and the chicken is cooked through.