Crispy Chicken Nuggets

Calories 340 Fat 11 Carbs 35 Protein 25 Fiber 9

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400 degrees. Cut sweet potatoes into fries. Place on a baking sheet lined with parchment paper. Spray tops with cooking spray and sprinkle with sea salt. Bake for 40 minutes, flipping halfway. Turn the oven heat down to 350 degrees.

Step 2

2. Add the breadcrumbs, flaxseed meal, Parmesan cheese, paprika, garlic powder, onion powder and sea salt to a large zip top bag and set aside.

Step 3

3. Add the egg whites to a bowl. Chop the chicken breast into bite-sized pieces and add to the bowl with the egg whites. Toss until well coated, then add to a colander and drain. Toss the chicken into the large bag with the bread crumbs and shake until well coated.

Step 4

4. Spread the nuggets out onto a baking sheet lined with parchment paper. Chop the broccoli and place on the same baking sheet with the chicken. Spray the tops with cooking spray and sprinkle with sea salt. Cook for 20 minutes or until the chicken is cooked through and the broccoli is tender. Weigh the chicken, sweet potatoes and broccoli separately and divide by the number of servings to get the amount needed to fill each serving.

Step 5

5. Combine all the ingredients together for the Chili-Lime Mayo. Weigh and divide by the number of servings to get the amount needed to fill each serving. Enjoy the chicken nuggets warm with roasted broccoli and sweet potatoes on the side.

Step 6

Use the Chili-Lime Mayo as a dip for your fries and nuggets.

Step 7

6. FREEZER DIRECTIONS: Bake the chicken nuggets and freeze. To reheat, bake at 425 for 12 minutes.

Step 8

Make the sauce and freeze into individual containers. Make the sweet potatoes and broccoli fresh.