1 lb CHICKEN BREASTS
1 cup PECAN HALVES
1/4 cup WHEAT GERM
SEA SALT AND PEPPER TO TASTE
1/4 tsp GARLIC POWDER
1 cup 100% LIQUID EGG WHITES
2 medium SWEET POTATOES, peeled & cut into match sticks
1 tbsp OLIVE OIL, EXTRA VIRGIN




Method

1. Preheat oven to 425 degrees. 
2. Spray a metal cooking rack fitted inside a large rimmed baking sheet (line baking sheet with foil for easy clean up). 
3. In a food processor or blender pulse pecan halves into fine crumbs.
4. Place crushed pecans in a shallow dish with 1/4 c. wheat germ, salt, pepper and 1/4 t. garlic powder, toss to combine. Pour 1 c. liquid egg whites into a separate shallow dish and set aside. 
5. Cut chicken breasts into 8 tenders or strips, about 2 oz each. 
6. Dip each in egg whites and pecan crumb mixture gently pressing crumbs to cover and adhere to chicken. Carefully shake off excess crumbs and place onto the rack prepared pan. Bake for 15-20 minutes or until cooked through and golden brown. 
7. Toss cut sweet potatoes in 1 T. olive oil, sea salt and pepper on a cooking sprayed rimmed baking sheet. Bake in a 425 degree oven for 20-25 minutes (flip half way through cooking time) or until browned and crisp. Serving size: 2 chicken strips and ¼ of French fry recipe (1/2 a potato). Serve with a side of light honey mustard, ketchup or bbq sauce.