Sheet Pan Pretzel Crusted Chicken Nugget Meal
Ingredients
- 1½ lb chicken breast
- ¾ cup flour
- 2 tsp salt
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp mustard powder
- 2 eggs
- 3 cups pretzels crushed
- spray oil
- 1½ lb baby potatoes
- 2 large broccoli crowns
Instructions
- Preheat oven to 400 degrees F.
- Slice your mini potatoes in half. Place on one half of a greased sheet pan. Spray with oil. Cook for 20 minutes.
- While your potatoes are cooking, cut chicken breast into approximately 1-inch cubes.
- Make three bowls for the chicken's coatings. One bowl with the flour, salt, chili powder, garlic powder, and mustard powder. Second bowl with the eggs mixed well. And, a third bowl with the crushed pretzels.
- Start by dipping the chicken chunks in the flour mixture, then dip in the egg, then finally coat with crushed pretzels.
- After the potatoes cook for 20 minutes, take the pan out of the oven (but leave the oven on!). Spray the other side of your pan with oil. Place chicken chunks in a single layer on the opposite side of the potatoes, leaving room in the middle. Spray the top with a little more oil.
- Cut the broccoli into bite-sized pieces and spray with oil. Add the broccoli in the middle of the sheet pan.
- Bake for 15 - 20 minutes, or until chicken is crispy and cooked through. (The internal temperature should be 165 degrees minimum.)
Notes
Nutrition Facts
Serving size: 1/6 recipe: 415 kcal | 9 g fat | 48 g carb | 6 g fiber | 35 g protein
Notes
If you don’t have a large sheet pan, just use two small ones.
How to Use
Athletes: Add a dinner roll (or 2) to meet your carb needs.
Healthy Eating: This recipe is great as-is, or you can add more veggies like extra broccoli or a side salad.
Kids: Kids will love this version of chicken nuggets!