Kids love chicken nuggets and fries, right?! They’re easy for little fingers to pick up and so fun to dip (and who am I kidding, my hubby loves them just as much… as do I this homemade version 🙂
This is a simple, healthy meal that I can almost guarantee everyone will eat.
Now let me just say, that I don’t actually measure the ingredients for the nuggets, so here is basically what I do (I know, I know! I used to get after my students for not measuring and yet I am the worst at it! Forgive me!)
- 3-4 chicken breasts cut into strips (or tenders)
- About 1/2 cup ground flax seed
- About 1/8 cup grated parmesan cheese
- About 1/2 cup whole wheat bread crumbs/crushed whole wheat crackers
- Seasonings to taste: salt, garlic powder, onion powder, a pinch of paprika
- A sprinkle of sesame seeds (optional)
- 1 egg, beat
- Preheat oven to 450 degrees.
- Dip chicken strips into the egg then coat in the flax mixture.
- Place on a greased cookie sheet. Repeat, placing all the coated chicken strips on the sheet so they don’t touch.
- Bake for 15-25 minutes, flipping half way through (time will depend on how thick you made your strips).
Make a bunch of these to freeze for when you need them quick!
For the fries I just cut sweet potatoes into strips or coins, toss in a little olive oil and salt and bake with the nuggets at 450 degrees. I broil them the last few minutes to crisp them up. A few tips: The thinner you cut them, the crispier they will get. Be sure they are in a single layer. Flip halfway though.
A favorite not-so-healty meal made healthy!