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Black Pepper Rubbed Chicken Fingers, Sweet Potato Tater Tots, Grilled Corn on the Cobb, Watermelon, Cucumber Water

Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 392kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber thinly sliced
  • 24 oz Water
  • Ice cubes optional

Sweet Potato Tater Tots

  • 12 oz Sweet potato tater tots frozen
  • Ketchup low sodium

Greek Yogurt Ranch

  • 1/2 cup Greek yogurt plain
  • 2 TBSP Milk
  • 1 TBSP Lemon juice
  • 1/2 tsp Dried dill
  • 1/2 tsp Dried parsley
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/8 tsp Black pepper

Black Pepper Rub Chicken Fingers

  • 12 oz Chicken breast boneless skinless cut into ½-inch-wide strips
  • 2 tsp Extra-virgin olive oil
  • Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Onion powder

Grilled Corn

  • 2 ears Corn on the cob husks and silk removed
  • 1 tsp Extra-virgin olive oil
  • Black pepper to taste

Watermelon

  • 2 slices Watermelon or diced
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Combine the sliced cucumber and water in a pitcher. Refrigerate while preparing the meal. Add ice just before serving, if desired.
  • Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
  • Place the sweet potato tater tots in a single layer on the baking sheet. Bake according to the package directions.
  • Whisk together the Greek yogurt, milk, lemon juice, dill, parsley, garlic powder, onion powder, and black pepper. Refrigerate until ready to serve.
  • In a bowl, combine the chicken strips, olive oil, black pepper, garlic powder, smoked paprika, and onion powder. Toss until the chicken is evenly coated.
  • Heat a grill or grill pan over medium-high heat. Grill the corn on all sides until tender and lightly charred. Rub with olive oil and season with black pepper.
  • Heat oil in a skillet over medium heat. Cook the chicken strips on both sides until browned and the internal temperature reaches 165°F (74°C).
  • Serve the chicken fingers with Greek yogurt ranch, sweet potato tater tots with ketchup, grilled corn, watermelon and cucumber water over ice, if desired.

Notes

Tater Tots
12 oz sweet potatoes,
1/2 tsp smoked paprika
1/2 tsp garlic powder
½ tsp onion powder
1 TBSP olive oil
1 tsp cornstarch
  • Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
  • Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 12-15 minutes that a fork can stick into the middle of it, but is still firm.
  • Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
 
  • Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
  • Add in the smoked paprika, garlic powder, onion powder, cornstarch, and olive oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
  • Now, it's time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer for a heaping tablespoon per tot. Then scoops out with your hands and form like a tater tot above in the photos – hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots – leaving enough space so that they do not touch. 
  • brush the tater tots with oil on the outsides. This will really help it to crisp up. I like to brush both sides.
  • Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.

Nutrition

Calories: 392kcal | Carbohydrates: 28g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 245mg | Potassium: 1195mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2021IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 2mg