Baked Parmesan Chicken Nuggets with Honey Carrots

  • Author: The Fresh 20
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Crispy, golden, parmesan baked chicken nuggets with tender honey-glazed carrots.



Chicken Nuggets

  • 1 Tablespoon olive oil (for pan)
  • 2 boneless, skinless organic chicken breasts (about 11/4 pounds)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup water
  • ½ whole wheat baguette, (14-18” in length) cut into thin slices, toasted and then ground into a meal
  • ½ cup grated Parmesan Reggiano
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper

Honey Carrots

  • 2 medium carrots, peeled and cut into ¼” slices
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 teaspoon Herbes de Provence
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


Chicken Nuggets

  1. Heat oven to 375 degrees
  2. Lightly coat a cookie sheet with the olive oil.
  3. Cut the chicken into small even cubes. One breast should yield 12 pieces, and the cubes should be similar in size for even cooking.
  4. Sprinkle the chicken with the salt and pepper
  5. In a small bowl, whisk together the water and egg.
  6. In a medium dish, combine the breadcrumbs, Parmesan, oregano, and cayenne pepper.
  7. 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.
  8. Repeat with the other pieces of chicken, making sure that the baking sheet is not overly crowded.
  9. 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

  1. In a small bowl combine the carrots, olive oil, honey, Herbes, and salt and pepper. Toss to coat.
  2. Arrange the carrots on the baking dish next to the chicken nuggets.
  3. Place into the preheated oven and cook with chicken until tender.