Quarter potatoes and add to a bowl with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon oil; toss until well coated.
Place potatoes in a single layer on a baking sheet and bake for 30 minutes until softened.
Meanwhile, mash raspberries, mustard, and honey together in a small bowl, forming a chunky sauce.
Cut chicken tenders in half and sprinkle with remaining salt and pepper.
Place cornmeal in a medium bowl; add the chicken and toss to coat.
Heat remaining oil in a large nonstick skillet over medium heat.
Add chicken to hot skillet and cook 3-4 minutes per side until browned and no longer pink in the center.
Serve chicken tenders with the berry mustard sauce for dipping, and with potatoes and sliced apples on the side. (Servings: 2 1/2 chicken tenders, 1 potato, 1/2 apple)