These baked chicken nuggets are a healthier, family-friendly twist on a classic favorite. Crispy on the outside, tender on the inside, and paired with sweet, roasted carrots, they make a perfect meal for a special weeknight.
Ingredients
1 Tablespoon olive oil (for pan)
2 boneless, skinless chicken breasts (about 1–1¼ pounds)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 egg
¼ cup water
½ cup panko breadcrumbs or whole-grain breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
2 medium carrots, peeled and sliced
10 Brussel sprouts, cut into halves
1 Tablespoon olive oil (for carrots)
1 Tablespoon honey
1 teaspoon Herbes de Provence
½ teaspoon kosher salt (for carrots)
¼ teaspoon black pepper (for carrots)
Instructions
- Preheat the oven to 375°F and lightly coat a baking sheet with 1 Tablespoon olive oil.
- Cut the chicken into small, even cubes and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- In a small bowl, whisk together the egg and ¼ cup water until combined.
- In a medium dish, combine the panko or breadcrumbs, grated Parmesan, dried oregano, and cayenne pepper.
- Dip each piece of chicken first into the egg mixture, then roll in the crumb mixture to coat evenly, and lay onto the pre-heated baking sheet without crowding.
- In a separate small bowl, combine the carrot slices, Brussel sprouts, 1 Tablespoon olive oil, honey, Herbes, ½ teaspoon salt, and ¼ teaspoon black pepper, tossing to coat.
- Arrange the vegetables on the baking sheet next to the coated chicken nuggets.
- Bake everything in the preheated oven for about 15 minutes, until the chicken is no longer pink inside and the vegetables are tender and lightly caramelized.
Nutrition facts per serving (1 plate, 350 g / 12.3 oz):
Calories 448 kcal, Fat 16.1 g, Carbohydrates 30.2 g, Dietary Fiber 5.6 g, Sugars 10.4 g, Protein 42.3 g, Sodium 812 mg.