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It's The Perfect Day For Chicken Fingers & Sweet Potato Fries

Heading into a new season, a new routine and new school year can take time to adapt, but it is important that we are enjoying better-for-you, nutrient-dense foods like protein, complex carbohydrates, healthy fats and fiber during this time. And even better: I promise this Chicken Fingers & Sweet Potato Fries recipe is super simple to whip up on crazy-busy days. 

In a time crunch? I recommend making the Chicken Fingers in advance by coating them in the mixture and then storing them in a freezer bag to take out and bake when you need something quick. I also recommend cutting the sweet potatoes in advance to cut out the prep time. 

These Chicken Fingers & Sweet Potato Fries offer a delicious flavor and are made with quality ingredients. I love adding Vital Proteins Chicken Bone Broth Collagen to my savory recipes as a way to easily boost my collagen intake.

Make the most out of your lunch with this easy collagen recipe. Get the full how-to below and share your culinary creation on Instagram using #stayvital.

 chicken fingers

Chicken Fingers & Sweet Potato Fries

Sweet Potato Fries Ingredients:

  • 2 medium sweet potatoes (cut vertically, keep skin on)
  • 2 T avocado oil
  • 1 t sea salt
  • 1 t black pepper 


  1. Line a baking sheet with parchment paper and preheat the oven to 400°F.
  2. Mix the sweet potato fries in a bowl with the oil and seasonings.
  3. Bake fries for 40-50 minutes and flip halfway through.
  4. Take out and enjoy with chicken fingers.

Chicken Fingers Ingredients:

  • 3 chicken breasts 
  • 2 eggs (whisked)
  • 1 C unsweetened coconut (shredded)
  • 1/2 C almond flour
  • 1/4 C slivered almonds (crushed)
  • 1 t garlic powder
  • 1 t chili powder
  • 1 t sea salt 
  • 1 t black pepper
  • 1 scoop Vital Proteins Chicken Bone Broth Collagen


  1. Line another baking sheet with parchment and cut the chicken breasts into long strips.
  2. Whisk the eggs in a separate bowl and the rest of the ingredients in another bowl.
  3. Toss each chicken strip into the egg yolk and then into the dry mix until completely coated on both sides.
  4. Add each chicken strip to the baking sheet and bake in the oven when the sweet potatoes are halfway done, for about 20-25 minutes.
  5. Flip chicken strips halfway through.
  6. Take out of the oven and enjoy with the sweet potato fries and ketchup.

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