Herb-Infused Baked Chicken Tenders with Mashed Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Crispy baked chicken tenders with rosemary and thyme, paired with creamy mashed sweet potatoes for a nutrient-packed meal kids adore. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs chicken tenders, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken tenders
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 large sweet potatoes
• 1/4 cup milk
• 1 tbsp unsalted butter

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 1.5 lbs chicken tenders on a parchment-lined baking sheet, drizzle with 2 tbsp olive oil, and sprinkle evenly with 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper; toss to coat thoroughly.
2. Step 2: Bake for 20-25 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
3. Step 3: Meanwhile, peel and cube 2 large sweet potatoes, then boil in salted water for 15-20 minutes until fork-tender; drain completely.
4. Step 4: Return sweet potatoes to the pot, add 1/4 cup milk, 1 tbsp unsalted butter, and 1/4 tsp salt, then mash until smooth and creamy with a potato masher.