These sweet ’n savory bites are not only delicious, but also healthy. Clucky you!
½ of recipe (5 nuggets): 219 calories, 3g total fat (0.5g sat fat), 517mg sodium, 16.5g carbs, 1g fiber, 9.5g sugars, 26.5g protein
You’ll Need: baking sheet, nonstick spray, 2 wide bowls
Prep: 10 minutes • Cook: 20 minutes
¼ cup whole-wheat panko breadcrumbs
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon each salt and black pepper
2 tablespoons Dijon mustard
1 tablespoon honey
8 ounces raw boneless skinless chicken breast, cut into 10 nuggets
1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
2. In a wide bowl, mix breadcrumbs with seasonings.
3. In another wide bowl, thoroughly mix mustard with honey.
4. Add chicken to mustard mixture, and toss to coat.
5. One at a time, shake chicken nuggets to remove excess mustard mixture, and coat with seasoned crumbs.
6. Evenly place nuggets on the baking sheet, and top with any remaining seasoned crumbs. Bake for 8 minutes.
7. Flip chicken. Bake until lightly browned and crispy, 8 to 10 minutes.
MAKES 2 SERVINGS
HG Tip
Mix up some extra honey mustard (1 part honey to 2 parts mustard) to use as dipping sauce!
Chew on This …
Chicken nuggets have been enjoyed in America since the ’50s, but many varieties contain lots of oil and questionable ingredients. (Not these!)