By: Ashley Smyth, RHN, NNCP – Chatham, ON
“Kids love to dip anything, and they love chicken fingers and fries … this is a healthier alternative with more fiber and no wheat.”
- 2 turkey breasts
- ½ cup plain rice milk
- 4 TBSP dijon mustard
- ½ cup quick-cooking oats
- 1 TBSP dried sage
- 1 TBSP dried rosemary
- 1 cup organic plain yogurt
- 1 large sweet potato or yam
- 2 TBSP olive oil
- Sea salt and freshly ground black pepper to taste
- Preheat oven to 350ºF. Lightly coat a baking sheet with olive oil.
- Cut the turkey into strips 2 inches wide. Cut the sweet potatoes crosswise into 1/4-inch thick slices and put into large bowl.
- Drizzle olive oil over sweet potato, and toss with salt and pepper. Place sweet potatoes in a single layer on cookie sheet, and place in the oven just before you start preparing the turkey strips. This ensures that they should finish about the same time.
- In a bowl, thoroughly mix the milk and 3 TBSP dijon mustard. In a separate bowl, mix the oats, sage, and rosemary. Dredge each turkey strip first in the milk mixture, then in the oat mixture to evenly coat. Place flat on the baking sheet
- Bake the turkey for 20-25 minutes in the preheated oven. Turn the sweet potato fries after 15 minutes. Bake the turkey fingers until the oats are crisp and the turkey is white all the way through (internal temperature of 180ºF) and the sweet potato chips are golden brown and tender.