Alyssa came home with a preschool paper earlier this year and it was a drawing of her family. Next to each family member was a little blurb about us. She told her preschool teacher what to write. Next to my name it said something like “My mom cooks me really good chicken nuggets and french fries”. Her preschool teacher was probably thinking, ‘Another parent, feeding their kids crappy processed foods’. I so badly wanted to tell her that the only chicken nuggets she knows are chicken breast pieces cut up and baked and the only french fries she knows are french fry shaped roasted sweet potatoes. Oh well, at least the important part is that she is truly eating clean healthy foods. And as a mom, I look forward to eating “kid food” for dinner.
Baked Chicken Nuggets:
1.5 lbs chicken
1 egg, beaten
2 tbs milk
1 Tbs pickle juice (optional)
2-3 slices sprouted wheat bread
1/2 tsp onion powder
1/2 tsp italian seasoning
pepper to taste
Cut chicken into bite sized pieces, roughly 1 inch squares. Mix beaten egg with milk and pickle juice. Let chicken marinate in egg for a couple hours or overnight. If you don’t have time to marinate then just continue on.
Mix together all dry ingredients.
Coat egg dredged chicken in dry mixture.
Space evenly on greased sheet or silpat. Spray tops of nuggets with more spray.
Bake at 400F for 10 minutes, stirring part way through. Turn to broil. Bake 5 more minutes, stirring part way to make sure they don’t burn. This will add a nice crust without having to fry them.
Served with an extra side of veggies. My children (Dave and I too) devour this meal and its so easy. Its not as easy as opening up a bag of fried precooked nuggets from the freezer, but its pretty close! Unless you double the batch and put half in the freezer for later…win win!
Fat: 4.7 g
Sodium: 227 mg (9%)
Carbohydrates: 9 g
Fiber: 0.6 g
Sugars: 0.7 g
Protein: 35 g