Crispy Chili Chicken with Roasted Sweet Potato Wedges and Garden Salad

This crispy chicken recipe delivers a satisfying crunch with a kick of spice, thanks to a coating of toasted panko breadcrumbs and chili powder. Paired with oven-roasted sweet potato wedges that caramelize to perfection, the sweetness balances the heat beautifully.

A simple garden salad with your favorite dressing adds a fresh, cool contrast to round out the meal. Ready in just 30 minutes, this dish is ideal for a busy weeknight when you crave something hearty and flavorful.

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Ingredients

4 boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

1 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tsp chili powderView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 large sweet potatoes, cut into wedgesView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oil, dividedView ingredient guideLike ingredientDislike ingredient

4 cups mixed salad greensView ingredient guideLike ingredientDislike ingredient

Your favorite salad dressingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine panko breadcrumbs, chili powder, salt and pepper.
3. Coat each chicken breast with the panko mixture, pressing gently to adhere. Place on one side of the prepared baking sheet.
4. Toss sweet potato wedges with 1 tablespoon olive oil, salt and pepper. Arrange on the other side of the baking sheet.
5. Drizzle remaining 1 tablespoon olive oil over the chicken to help browning.
6. Bake for 20-25 minutes, until chicken is cooked through (internal temperature 165°F) and sweet potatoes are tender and lightly browned.
7. While baking, prepare the garden salad: toss mixed greens with your choice of dressing.
8. Serve the crispy chicken and roasted sweet potatoes with the salad on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How do I make the coating stick better?

Pat the chicken dry before coating. You can also dip it in a beaten egg first, then the panko mixture for better adhesion.

Can I prepare this meal ahead?

The chicken and sweet potatoes are best fresh, but you can prep the salad and dressing in advance. Store components separately.