I’m not sure if this is a bad thing, but my palate has never fully grown up. I learned this a few weeks ago at a wedding when I found myself jealous of the chicken nuggets and french fries my kids were eating. It’s not that my fancy chicken with a fancy sauce was not tasty. It’s not that the salad wasn’t yummy, it’s just that I didn’t recognize some of the vegetables in it. At least I think they were vegetables. I think there was a twig of some kind. Anyways, I like chicken nuggets, french fries, hot dogs, pizza, and all the other staples of the kids menu. Unfortunately, these are generally not healthy alternatives (I’m not sure why we give them to our kids, but that’s for another post). So you can imagine how happy I was to find this recipe on skinnytaste.com. It’s a healthy chicken nugget option for those of us in touch with our inner child’s taste buds. Enjoy!
Healthy Baked Chicken Nuggets
Servings: 4 • Serving Size: 1/4th of nuggets
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs and panko in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turnover then cook another 4 – 5 minutes or until cooked though.