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Chicken nuggets with veggie wedges, salad & honey mustard dressing recipe

Chicken nuggets with veggie wedges, salad & honey mustard dressing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 300 grams Potatoes
  • 2 Carrot
  • 2 cloves Garlic
  • 450 grams Chicken breast skinless, boneless
  • 40 grams Panko breadcrumbs
  • 2 tsp Sesame seeds
  • 125 grams Greek yoghurt
  • 1 Cucumber
  • 120 grams Mesclun salad
  • 1 Egg free range
  • 2 tsp Olive oil first
  • 2 tsp Olive oil second
  • 2 tbsps Flour
  • 1 tsp Wholegrain mustard or Dijon mustard
  • 1 tsp Honey
  • 1 tsp Apple cider vinegar
  • 1 tsp Water

Instructions

PREP INGREDIENTS

  • Preheat the oven to 220°C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes and carrots into 1cm-thick wedges. Peel and mince the garlic. Cut the chicken into 5cm chunks. Put the wedges, garlic and first measure of oil in a large bowl, season with salt and pepper and toss to coat.

MAKE NUGGETS

  • Whisk the egg in a bowl. Combine flour and a pinch of salt in a shallow dish. Combine the breadcrumbs and sesame seeds in a separate shallow dish and rub in the second measure of oil. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.

COOK WEDGES & NUGGETS

  • Put the wedges on a lined tray and roast for 5 mins. Put the chicken nuggets on the remaining lined tray and roast, with the wedges, for a further 15 mins, or until the wedges are golden and tender and the nuggets are cooked through.

MAKE YOGHURT DRESSING

  • Meanwhile, put the yoghurt, mustard, water and honey in a bowl, season with salt and pepper and whisk to combine.

MAKE SALAD

  • Whisk the third measure of oil and apple cider vinegar in a large bowl and season with salt and pepper. Halve the cucumber lengthwise and thinly slice. Add the cucumber and mesclun to the dressing and toss to combine.

TO SERVE

  • Divide the chicken nuggets, veggie wedges and salad between plates. Serve with the honey mustard dressing.

Nutrition

Calories: 364kcal | Carbohydrates: 33g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 115mg | Sodium: 282mg | Potassium: 1043mg | Fiber: 4g | Sugar: 6g | Calcium: 108mg | Iron: 2mg