Homemade Chicken Nuggets and Roast Broccoli Sheet Pan Dinner

4
Easy
Dinner

Characteristics

High Calcium High Fibre Without gluten Kid Approved

Nutritional Facts Per Serving

590
Calories
41 g
Protein
18 g
Carbs
7 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 590
  • Lipides 41 g
    • Saturated fat  6 g
  • Cholesterol 120 mg
  • Sodium  570 mg
  • Carbs 18 g
    • fiber  7 g
    • Sugar  5 g
  • Protein 41 g

Ingredients

  • 1 lb (500 g) boneless, skinless chicken breast, cut into 1 1/2-in. (4-cm) cubes
  • 1/2 tsp (2 mL) each onion and garlic powder
  • 1 cup (250 mL) almond flour
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1 egg, beaten
  • 1 head broccoli, cut into florets
  • 3 tbsp (45 mL) olive oil, divided
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) mayonnaise
  • 1 tbsp (15 mL) barbecue sauce

Method

  1. Preheat oven to 425°F (220ºC). Season chicken with onion and garlic powder. In bowl, stir together almond flour and Parmesan cheese. Dip chicken in beaten egg then coat in almond flour mixture. Arrange in single layer on one-half of 17 X 12-in. (43 x 30-cm) parchment paper-lined rimmed baking sheet. Drizzle with 2 tbsp (30 mL) olive oil. 
  2. Toss broccoli with remaining olive oil and salt. Arrange on other half of baking sheet.
  3. Bake 18 to 20 min., turning over chicken nuggets once, until broccoli is tender and chicken is golden brown and cooked through. 
  4. Meanwhile, stir mayonnaise with barbecue sauce. Serve as dipping sauce alongside chicken nuggets and roasted broccoli.

Tip: Don’t throw away the delicious broccoli stalks. Peel and slice them into 1/2-in. (1- cm) pieces to roast alongside broccoli florets.

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