Baked Chicken Nuggies

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 572kcal

Ingredients

Baked Potato Wedges

  • 2 Russet potatoes cut into wedges
  • 1 tsp Extra-virgin olive oil
  • Salt
  • Black pepper
  • 1/2 tsp Paprika

Baked Chicken Nuggies

  • 8 oz Chicken breast boneless skinless cut into bite-size chunks
  • 1 TBSP Extra-virgin olive oil
  • Salt
  • Black pepper
  • 1/2 tsp Paprika
  • 1/2 cup Panko breadcrumbs
  • 2 TBSP Parmesan cheese grated
  • 2 TBSP Ketchup Low-sodium

Honey Mustard Yogurt Dip

  • 1/4 cup Plain yogurt
  • 1 TBSP Honey
  • 1 TBSP Mustard

Steamed Broccoli

  • 2 cups Broccoli florets

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice optional
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
  • Prep all ingredients per the instructions above.
  • Toss the potato wedges with olive oil, salt, black pepper, and paprika until evenly coated. Spread in a single layer on the prepared baking sheet.
  • Bake the potato wedges for 10 minutes.
  • Toss the chicken pieces with olive oil, salt, black pepper, and paprika until evenly coated.
  • In a bowl, mix the panko breadcrumbs and Parmesan cheese. Press each chicken piece into the mixture until fully coated.
  • Remove the baking sheet from the oven and flip the potato wedges. Add the coated chicken pieces to the baking sheet.
  • Return the baking sheet to the oven and bake for about 15 minutes, until the chicken is golden and crisp, cooked to an internal temperature of 160F / 71C.
  • Stir the yogurt, honey, and mustard together until smooth.
  • Bring a pot of water to a boil. Cook the broccoli until bright green and tender, about 5 - 6 minutes.
  • Pour sparkling water over lemon slices and gently stir. Serve over ice if desired.
  • Serve the baked chicken nuggies, potato wedges, and steamed broccoli with low-sodium ketchup, honey mustard dip, and lemon sparkling water.

Nutrition

Calories: 572kcal | Carbohydrates: 75g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 663mg | Potassium: 1828mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1230IU | Vitamin C: 124mg | Calcium: 232mg | Iron: 5mg

Baked Chicken Nuggies

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 572 kcal

Ingredients
 
 

Baked Potato Wedges

  • 2 Russet potatoes cut into wedges
  • 1 tsp Extra-virgin olive oil
  • Salt
  • Black pepper
  • 1/2 tsp Paprika

Baked Chicken Nuggies

  • 8 oz Chicken breast boneless skinless cut into bite-size chunks
  • 1 TBSP Extra-virgin olive oil
  • Salt
  • Black pepper
  • 1/2 tsp Paprika
  • 1/2 cup Panko breadcrumbs
  • 2 TBSP Parmesan cheese grated
  • 2 TBSP Ketchup Low-sodium

Honey Mustard Yogurt Dip

  • 1/4 cup Plain yogurt
  • 1 TBSP Honey
  • 1 TBSP Mustard

Steamed Broccoli

  • 2 cups Broccoli florets

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice optional

Instructions
 

  • Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
  • Prep all ingredients per the instructions above.
  • Toss the potato wedges with olive oil, salt, black pepper, and paprika until evenly coated. Spread in a single layer on the prepared baking sheet.
  • Bake the potato wedges for 10 minutes.
  • Toss the chicken pieces with olive oil, salt, black pepper, and paprika until evenly coated.
  • In a bowl, mix the panko breadcrumbs and Parmesan cheese. Press each chicken piece into the mixture until fully coated.
  • Remove the baking sheet from the oven and flip the potato wedges. Add the coated chicken pieces to the baking sheet.
  • Return the baking sheet to the oven and bake for about 15 minutes, until the chicken is golden and crisp, cooked to an internal temperature of 160F / 71C.
  • Stir the yogurt, honey, and mustard together until smooth.
  • Bring a pot of water to a boil. Cook the broccoli until bright green and tender, about 5 - 6 minutes.
  • Pour sparkling water over lemon slices and gently stir. Serve over ice if desired.
  • Serve the baked chicken nuggies, potato wedges, and steamed broccoli with low-sodium ketchup, honey mustard dip, and lemon sparkling water.

Nutrition

Calories: 572kcalCarbohydrates: 75gProtein: 39gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 77mgSodium: 663mgPotassium: 1828mgFiber: 8gSugar: 18gVitamin A: 1230IUVitamin C: 124mgCalcium: 232mgIron: 5mg
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