Baked Parmesan Chicken Nuggets with Honey Carrots
Do you have one of those meals in your repertoire you just know everyone in your family will devour and there will be zero leftovers? These crispy, golden brown baked chicken nuggets and honey-glazed carrots are it for us. They feel a little bit fancy for nuggets with their Parmesan, breadcrumb and oregano coating, but also like a bit of a nostalgic indulgence.
So what’s really in those storebought nuggets? Well, some ingredients are harmless, like water t0 make them appear larger and cornstarch to hold together the breading. But often you’ll find fillers like soy protein and gelatin, and flavor additives like MSG and autolyzed yeast extract — what is that? Anytime you see a chicken nugget shaped like something, run. They’re ground chicken “mix” that includes lots of other ingredients.
Crunchy Baked Chicken Nuggets
These healthy nuggets are perfect not just for dinner, but for parties platters and throwing on top of salads for lunch. The 2-step breading process makes them easy to prepare and also adds that guilt-free crunch when they bake up, golden brown.
Not to be second fiddle, go the extra mile and whip up these melt-in-your mouth honey carrots. They caramelize just a bit giving them a buttery texture and flavor. Add to that the herby and sweet glaze, you won’t have any of these leftover either!
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Healthy Chicken Nuggets Recipe
Skip the storebought and try The Fresh 20’s easy, healthy chicken nugget recipe that your whole family will enjoy! Do you have a picky eater? This Maple Soy Salmon is the key to fish for dinner in our household.
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Baked Parmesan Chicken Nuggets with Honey Carrots
(2 votes, average: 5.00 out of 5)
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- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy, golden, parmesan baked chicken nuggets with tender honey-glazed carrots.
Ingredients
Chicken Nuggets
- 1 Tablespoon olive oil (for pan)
- 2 boneless, skinless organic chicken breasts (about 1–1/4 pounds)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup water
- 1/2 whole wheat baguette, (14-18” in length) cut into thin slices, toasted and then ground into a meal
- 1/2 cup grated Parmesan Reggiano
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
Honey Carrots
- 2 medium carrots, peeled and cut into 1/4” slices
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Chicken Nuggets
- Heat oven to 375 degrees
- Lightly coat a cookie sheet with the olive oil.
- Cut the chicken into small even cubes. One breast should yield 12 pieces, and the cubes should be similar in size for even cooking.
- Sprinkle the chicken with the salt and pepper
- In a small bowl, whisk together the water and egg.
- In a medium dish, combine the breadcrumbs, Parmesan, oregano, and cayenne pepper.
- Using a fork or chopsticks, one piece at a time, dip the chicken into the egg mix and then roll into the crumb mix, making sure the chicken is evenly coated. Lay the chicken onto the baking dish/cookie sheet.
- Repeat with the other pieces of chicken, making sure that the baking sheet is not overly crowded.
- Place in the oven for 15 minutes with the carrots (see below) until the chicken is no longer pink on the inside and the carrots are tender.
Honey Carrots
- In a small bowl combine the carrots, olive oil, honey, Herbes, and salt and pepper. Toss to coat.
- Arrange the carrots on the baking dish next to the chicken nuggets.
- Place into the preheated oven and cook with chicken until tender.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 364
- Sugar: 7g
- Sodium: 628mg
- Fat: 15.72g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0
- Carbohydrates: 21.97g
- Fiber: 3.55g
- Protein: 31g
- Cholesterol: 120mg
