Sheet Pan Ranch Chicken Tenders with Sweet Potato Fries and Roasted Green Beans

Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Wash and peel the sweet potatoes, then cut them into even fries about 1/4-inch thick.

In a large bowl, toss the sweet potato fries with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Arrange the sweet potato fries on one side of the sheet pan in a single layer, making sure they're not overcrowded.

Wash and trim the ends of the green beans. Pat them dry with paper towels.

In the same bowl, toss the green beans with 1 tbsp olive oil, remaining 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.

Arrange the green beans on the other side of the sheet pan, leaving space in the middle for the chicken tenders.

Place the sheet pan in the oven and bake for 10 minutes while you prepare the chicken.

In a shallow dish, combine the panko breadcrumbs, ranch seasoning mix, and 1 tsp paprika.

In another shallow dish, beat the eggs with 1/4 tsp salt.

Pat the chicken tenders dry with paper towels.

Dip each chicken tender in the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.

Remove the sheet pan from the oven, and place the breaded chicken tenders in the center of the pan between the partially cooked sweet potatoes and green beans.

Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C), the sweet potato fries are golden and crisp, and the green beans are tender-crisp.

Serve immediately, with additional ranch dressing for dipping if desired.