- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
It’s pretty hard to resist something called popcorn chicken. But when that something is also not too bad for you it’s kinda win, win. Harry and I love the Chicken and Broccoli Quinoa Nuggets so I thought it might be nice to try something different. These are so moreish, poor Harry had Nanny and I picking them off his plate like vultures.
With only 1 tablespoon of butter per 500g of chicken, and baked not fried, these are a must try. You can get the kids involved too, they will love shaking the chicken pieces in the bag. I often serve them take-away style with some homemade baked vegetable chips and salad.
Nutrition Note: Cooking your own “takeaway” style meals at home helps keep the fat, salt and your budget under control.Join us on Facebook for other foodie bits and pieces.
- 1 tsp sweet paprika
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 cup multigrain breadcrumbs
- 1 tbsp unsalted butter
- 500g chicken breast, diced into small nuggets.
Preheat your oven to 180°C. Line a baking tray with baking paper. -
Melt the butter, pour over the chicken pieces and toss to coat. -
Combine the herbs and breadcrumbs in a large snap-lock bag. -
Place the chicken pieces in the bag, shut the bag and shake to completely coat the chicken. -
Place the crumbed chicken pieces evenly spaced on the baking tray and place in the oven. Bake for around 15- 20 minutes or until they are golden and the chicken is cooked through. -
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