Honey Mustard Chicken Tenders with Crispy Veggie Fries

Preheat the oven to 450°F.

Slice two russet potatoes into fry shapes and place them on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and one tablespoon of paprika, then toss to coat evenly. Place in the oven for 30 minutes.

While the potatoes bake, slice one zucchini and one summer squash into fry shapes. Place on a baking sheet, drizzle with olive oil, season with salt, pepper, and one tablespoon of paprika, and set aside.

Cut one pound of chicken breasts into thin strips to make chicken tenders.

Crack one egg into a shallow plate and whisk until smooth. Place about half a cup of plain breadcrumbs or panko on another shallow plate. Dip each piece of chicken into the egg, then into the breadcrumbs, coating well. Arrange the chicken strips on a baking sheet, ideally on a wire rack.

When the potatoes have 20 minutes left, add the zucchini, squash, and chicken to the oven.

In a small bowl, mix together four tablespoons of melted butter, ¼ cup honey, ¼ cup Dijon mustard, one teaspoon chili powder, one tablespoon lemon juice, one tablespoon paprika, and a pinch of salt and pepper.

With 10 minutes remaining, remove the chicken from the oven and pour the sauce over the tenders until coated. Return the chicken to the oven for the final 10 minutes.

Remove everything from the oven and serve the chicken tenders alongside the crispy vegetable fries, with any extra sauce on the side for dipping.