Healthy Chicken Nuggets and Fries
INGREDIENTS
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•1 1/2 lb air-chilled chicken breast, cut into 1.5 by 1-inch nuggets
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•1 1/2 oz low-sodium greek yogurt
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•1 cup all-purpose white flour
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•1 egg, whisked
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•1 cup crushed wheat cornflakes
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•1/2 cup lemon juice
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•1/4 tsp dried dill
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•1/4 tsp dried celery seed
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•1/4 tsp salt-free garlic powder
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•1/4 tsp dried lemon peel
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•1/4 tsp freshly ground black pepper
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• olive oil spray
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•3 cups water
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•1 cup yellow polenta
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•1/2 tsp dried dill
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•1/4 tsp salt-free garlic powder
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Directions
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1. In a plastic container, mix the chicken with yogurt and lemon. Use your hands to rub all the ingredients together so that the chicken is completely covered in the yogurt, lemon marinade. Then cover the container and place it in the fridge overnigh
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2. When you're ready to get baking, preheat oven to 400°F.
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3. Take the chicken out of the fridge and let it come to room temperature. While it warms up, prepare your breading station. In three separate bowls place the following: Bowl 1: Flour, Bowl 2: Whisked egg, Bowl 3: Crushed cornflake breadcrumbs mixed
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4. Place an oven-safe cooling rack on a baking sheet, or if you don't have one, just cover a baking sheet with parchment paper.
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5. Then, start breading your chicken by dipping each strip or nugget into the flour, then dredging it in the egg, and finally rolling it in the cornflake crumbs.
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6. Place the nugget on the cooling rack and continue with the others until all are breaded.
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7. Give all the nuggets a quick spray of olive oil and place it into the oven until brown and crispy, 15 to 20 minutes. Serve warm.
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