Coconut Chicken Tenders with Roasted Carrots and Sweet Potato

Another successful meal came out of my Hannaford blogger challenge this past week. Successful meaning 1) really really easy, 2) a balanced healthful meal loaded with nutrients, and 3) a plate that was licked clean by both my husband and son. Trust me, that last one rarely happens. From Hannaford's Simpy Healthy Meal Ideas recipe page, I picked Tropical Coconut Chicken Tenders, Roasted Carrots, and Mock Spanish Rice because these were similar to recipes I've made but with an unexpected ingredient here and there. The chicken tenders use cornflakes to mimic the texture of fried chicken, but the sprinkling of coconut added extra crunch with subtle sweetness—a creative twist on chicken nuggets. Since I was roasting the carrots, I thought to also make sweet potato fries since they cook at the same temperature, slicing the potatoes into thin strips and then brushing them with the same olive oil-spice mixture as the carrots (the potatoes just needed an extra 10 minutes in the oven). I especially loved the mock Spanish rice recipe made with brown rice and salsa. I actually used instant brown rice but otherwise followed the same directions of stirring in the salsa and then simmering the rice for a few minutes. A great flavor enhancer for plain brown rice! 

This meal offered nice surprises to common recipes. Like last week, the whole meal was fast to get on the table. The preparation of carrots, potatoes, and chicken took less than 30 minutes, with baking time adding another 30 minutes. The rice was almost too easy! Vegetables and whole grains can be intimidating to cook and Hannaford's Simply Healthy recipes have basic straightforward directions, yet with creative ingredients and spices to change up the flavors. There really is no excuse not to cook healthful delicious meals with recipes like these. I challenge YOU to give them a try!

Sweet potato fries are so easy to make and a lot less salty and oily than restaurant versions. Just peel and slice two large sweet potatoes into wedges and place in single layer on pan. Brush with a mixture of olive oil and your choice of spices: paprika, curry, Cajun seasonings, cinnamon, etc. Lightly salt and bake at 400 F for 30 minutes.