Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

This kid-approved dinner meets more than 100-percent of your vitamin A needs for the day.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

25 mins
2 hrs
12 mins
2 hrs 37 mins


Ingredient Checklist


Instructions Checklist
  • In a large resealable plastic bag set in a shallow dish combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.

  • Preheat oven to 425°F. Line a large baking sheet with foil. Coat foil with nonstick cooking spray.

  • Cut sweet potato lengthwise into 1/2-inch-thick and 1/2-inch-wide strips. Place sweet potatoes in a medium bowl. Drizzle with oil; toss to coat. Sprinkle with 1/4 teaspoon of the garlic powder, 1/4 teaspoon of the pepper, and the salt; toss again to coat evenly. Arrange sweet potatoes in a single layer on one side of the prepared baking sheet.

  • Meanwhile, drain the chicken, discarding buttermilk. In another large resealable plastic bag, coarsely crush corn flakes then add the remaining 1 teaspoon garlic powder, the onion powder, paprika, and the remaining 1/2 teaspoon pepper; seal bag. Shake well to combine. Add chicken, one piece at a time, and shake the bag to coat the chicken well. Place chicken on the baking sheet beside the potatoes. Coat chicken with nonstick cooking spray.

  • Bake for 12 to 15 minutes or until chicken is no longer pink (at least 170ºF) and potatoes are browning, turning potatoes once halfway through cooking.

Nutrition Facts

339 calories; fat 10g; cholesterol 73mg; saturated fat 2g; carbohydrates 35g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 27g; vitamin a 12487.7IU; vitamin c 4.1mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 15.4mg; vitamin b6 1.4mg; folate 80.6mcg; vitamin b12 1.2mcg; sodium 466mg; potassium 783mg; calcium 60.6mg; iron 4.7mg.