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Ingredients
- 1½ cups (90g) panko breadcrumbs
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. paprika
- ½ tsp. garlic powder
- ¼ tsp. cayenne pepper
- 2 eggs
- 2 tbsp. unsweetened almond milk
- 1 lb. (450g) boneless skinless chicken breast, cut into cubes
Prep Time:
20
Minutes
Directions
Cook Time:
15
Minutes
- Preheat the oven to 400°F (200°C).
- Place the breadcrumbs on a large baking sheet and spray with a little olive oil. Place in the oven and bake for 2 minutes, stir the breadcrumbs and return to the oven to bake for a further 2-3 minutes, until the breadcrumbs are golden brown.
- Transfer the breadcrumbs to a bowl and add the salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
- In a separate shallow bowl, whisk together the eggs and almond milk. Set aside.
- Line the large baking sheet with baking paper and place a wire rack over it. Grease the rack with olive oil.
- Dip each piece of chicken into the egg/milk mixture, then into the breadcrumb mixture, until evenly coated. Place the chicken directly onto the wire rack.
- Generously spray the tops of the chicken nuggets with olive oil spray. Place the chicken into the hot oven to bake in the oven for 15-20 minutes until cooked through and golden.
- Serve the chicken nuggets with your favourite sauce (not included in nutritional breakdown).
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
