Chicken Nuggets and Sweet Fries

Ingredients

• 1.5 lb chicken breast halves cut into chunks
• 0.5 teaspoon cumin 
• 0.7 cup dijon honey mustard 
• 1 tablespoon olive oil 
• 1.3 cups panko bread crumbs 
• 4 servings salt and pepper 
• 1.5 pounds sweet potatoes peeled cut into sticks

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• spatula

Directions

1. Preheat oven to 400F. In a large bowl, toss sweet potatoes with oil, salt and cumin.
2. Spread on an oiled baking sheet.
3. Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly.
4. Place chicken chunks, several at a time, into panko and press on all sides to adhere.
5. Spread on an oiled baking sheet.
6. Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450F.
7. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.