Mix all the marinade ingredients together and if chicken tenders are more than about 1/2 inch thick, use the flat end of a meat tenderizer to pound the chicken to about about 1/2 inch thickness.
Either place chicken in a gallon resealable bag with marinade OR place chicken in a glass baking dish and cover with marinade. I prefer the resealable bag for easy cleanup, but your call!
Let chicken marinade overnight or for at least 6 hours.
Preheat oven to 400°. Line a baking sheet with foil and coat with oil.
Toss spiralized sweet potatoes in 1/2 Tbsp avocado oil and place on center of the prepared baking sheet and sprinkle the cinnamon on top.
Place chicken on top of the sweet potatoes.
Toss cut green beans in 1 Tbsp avocado oil, dust with salt and pepper and spread out green beans in the space above and below the sweet potatoes and chicken.
Add in the cherry tomatoes on top of chicken. You can add a lot more if you enjoy roasted tomatoes!
Bake for about 22-25 minutes or until the chicken reads 160° when checked with a meat thermometer.
Serve immediately and enjoy!