Chicken Nuggets and Sweet Fries

Dairy Free
Health score
36%
Chicken Nuggets and Sweet Fries
50 min.
4
529kcal

Suggestions


Are you ready to indulge in a deliciously satisfying meal that’s both kid-friendly and perfect for adults? Look no further than these homemade Chicken Nuggets paired with crispy Sweet Fries! This delightful dish is not only dairy-free but also packed with flavor, making it a fantastic option for anyone looking to enjoy a healthier twist on a classic favorite.

Imagine tender chunks of chicken breast, coated in a crunchy panko crust and infused with the tangy sweetness of honey mustard. Each bite is a delightful combination of textures and tastes that will leave you craving more. And let’s not forget about the sweet potatoes! Baked to perfection, they offer a naturally sweet and nutritious side that complements the savory nuggets beautifully.

This recipe is perfect for a family dinner or a fun gathering with friends. In just 50 minutes, you can whip up a meal that’s not only delicious but also nutritious, with a balanced caloric breakdown that keeps you feeling satisfied. Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying your meal with loved ones.

So, roll up your sleeves and get ready to create a dish that’s sure to impress. Your taste buds will thank you!

Ingredients

  • 1.5 lb chicken breast halves cut into chunks
  • 0.5 teaspoon cumin 
  • 0.7 cup dijon honey mustard 
  • tablespoon olive oil 
  • 1.3 cups panko bread crumbs 
  • servings salt and pepper 
  • 1.5 pounds sweet potatoes peeled cut into sticks

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • aluminum foil
  • spatula

Directions

  1. Preheat oven to 400F. In a large bowl, toss sweet potatoes with oil, salt and cumin.
  2. Spread on an oiled baking sheet.
  3. Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly.
  4. Place chicken chunks, several at a time, into panko and press on all sides to adhere.
  5. Spread on an oiled baking sheet.
  6. Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450F.
  7. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.

Nutrition Facts

Calories529kcal
Protein32.78%
Fat16.13%
Carbs51.09%

Properties

Glycemic Index
15.75
Glycemic Load
16.89
Inflammation Score
-10
Nutrition Score
31.08695645436%

Flavonoids

Apigenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.02mg
Myricetin
0.05mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:529.13kcal
26.46%
Fat:9.04g
13.91%
Saturated Fat:1.71g
10.67%
Carbohydrates:64.43g
21.48%
Net Carbohydrates:58.46g
21.26%
Sugar:16.58g
18.42%
Cholesterol:108.86mg
36.29%
Sodium:829.9mg
36.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41.33g
82.66%
Vitamin A:24185.89IU
483.72%
Vitamin B3:19.94mg
99.72%
Selenium:60.19µg
85.99%
Vitamin B6:1.65mg
82.67%
Phosphorus:469.33mg
46.93%
Vitamin B5:3.89mg
38.88%
Potassium:1243.88mg
35.54%
Manganese:0.65mg
32.28%
Vitamin B1:0.42mg
28.29%
Magnesium:95.73mg
23.93%
Fiber:5.97g
23.89%
Vitamin B2:0.35mg
20.6%
Copper:0.35mg
17.65%
Iron:2.76mg
15.33%
Zinc:1.78mg
11.87%
Folate:45.6µg
11.4%
Calcium:96.33mg
9.63%
Vitamin E:1.29mg
8.62%
Vitamin C:6.14mg
7.45%
Vitamin B12:0.41µg
6.76%
Vitamin K:6.76µg
6.44%
Vitamin D:0.17µg
1.13%
Source:My Recipes