Popcorn Chicken Nuggets & Veggie Wedges
Recipes / Sweet
You’ll find everyone (including the dog) lingering around the oven when these are cooking. Snapping a photo of them wasn’t easy as they are always snatched away
in minutes!
This is a regularly requested meal in our house and who am I to deny my little munchkins chicken nuggets and chips when it is a pretty nutritious spin on the traditional not-so-healthy takeaway!
These chicken nuggets make a great meal served alongside these delicious hot chips but are also perfect for on-the-go snacking and are a favourite lunchbox filler for my little girl to take to school. Prepared in super quick time, often with willing little helpers on hand, minimal ingredients, minimal mess (well, as minimal as it can be when your kids are helping!), maximum enjoyment!
POPCORN CHICKEN NUGGETS
Ingredients
75 g (1 cup) multigrain breadcrumbs
equates to approximately two slices of bread*
500 g (3 1/2 cups) chicken breasts, diced
equivalent to two large breasts
1 tsp smoked paprika
1 tsp oregano
½ tsp garlic powder
20 g (2 tbsp) unsalted butter
Method
Preheat oven to 180 C.
Line a baking tray with baking paper.
Melt the butter then pour over the chicken pieces so they are coated.
Combine the remaining ingredients in a large bowl. Add chicken pieces and mix until completely coated with the breadcrumb mixture.
Placed the crumbed chicken pieces evenly spaced on baking tray and bake in oven for approximately 15- 20 minutes or until golden and chicken is cooked through.
Notes
*Toast the bread and then blitz in a high-speed food processor until breadcrumb consistency.
VEGGIE WEDGES
Ingredients
350 g (1 medium) sweet potato
350 g (1 medium) celeriac root
2 tbsp extra virgin olive oil
2 tbsp of Mexican/Taco seasoning (1 tsp smoked paprika, 1 tsp coriander, 1 tsp cumin, 1 tsp chilli)
3 - 5 tbsp semolina salt and pepper
salt and pepper
Method
Preheat the oven to 180 C.
Cut sweet potatoes and celeriac root into long sticks. Toss in olive oil and spices and then transfer them, evenly spaced, onto a lined tray.
Dust with semolina - this increases the crispiness.
Bake for 15 - 20 minutes, or until golden and cooked through.
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