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.