American · Dinner
Chicken Nuggets
Bite-sized chicken breast pieces coated in egg white and seasoned panko with paprika, garlic powder and black pepper, then oven-baked until golden and crisp. Mixed with finely diced cucumber for texture and fiber. Served with a lemon-yogurt dip.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
296Calories
41.2gProtein
4.1gFat
24.5gCarbs
2.3gSugar
2.1gFiber
932mgSodium
65mgChol
0.9gSat Fat
468mgPotassium
82mgCalcium
1.3mgIron
0.4mcgVitamin B12
3.8mgVitamin C
Goes well with
Light Pilsner
local
Unsweetened Iced Tea
international
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Cut chicken breast into bite-size pieces, pat dry, and finely dice cucumber. Mix paprika, garlic powder, pepper and salt.
2
Dredge
Set three bowls with seasoned flour, egg white, and panko. Coat each chicken piece in flour, then egg white, then panko.
3
Bake
Arrange coated nuggets on an oiled sheet at 425°F for 16 minutes, turning once, until golden and juices run clear.
4
Fold
Gently toss baked nuggets with diced cucumber in a bowl until combined.
5
Whisk
Stir yogurt and lemon juice together until smooth and pourable.
6
Plate
Pile nuggets and cucumber on a plate with lemon-yogurt dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast, cut into bite-size pieces
- 2.6 oz74g panko breadcrumbs
- 4 tbsp4 tbsp egg white
- 4 tbsp4 tbsp all-purpose flour
- 4 tbsp4 tbsp cucumber, finely diced
- 2 tsp2 tsp paprika
- 1 tsp1 tsp garlic powder
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 6 tbsp90g plain low-fat yogurt
- 2 tsp2 tsp lemon juice
