In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
3. Step
In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
4. Step
Place the flour in another medium bowl.
5. Step
Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
6. Step
Cut the broccoli into florets.
7. Step
Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
8. Step
In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
9. Step
Cut the sweet potatoes in half lengthwise, then slice into half-moons.
10. Step
Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
11. Step
Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
12. Step
Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
13. Step
Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
