Homemade Chicken Nuggets & Roast Broccoli Sheet Pan Dinner
Prep Time
Cooking Mode
1 lb boneless, skinless chicken breast, cut into 1 1/2-in. (4-cm) cubes
½ tsp each onion and garlic powder
1 cup almond flour
⅓ cup grated Parmesan cheese
1 egg, beaten
1 head broccoli, cut into florets
3 tbsp olive oil, divided
¼ tsp salt
¼ cup mayonnaise
1 tbsp barbecue sauce
1 lb boneless, skinless chicken breast, cut into 1 1/2-in. (4-cm) cubes
½ tsp each onion and garlic powder
1 cup almond flour
⅓ cup grated Parmesan cheese
1 egg, beaten
1 head broccoli, cut into florets
3 tbsp olive oil, divided
¼ tsp salt
¼ cup mayonnaise
1 tbsp barbecue sauce
Directions
1Preheat 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.
2Toss broccoli with remaining olive oil and salt. Arrange on other half of baking sheet.
3Bake 18 to 20 min., turning over chicken nuggets once, until broccoli is tender and chicken is golden brown and cooked through.
4Meanwhile, stir mayonnaise with barbecue sauce. Serve as dipping sauce alongside chicken nuggets and roasted broccoli.
Tips
1
Don’t throw away the delicious broccoli stalks. Peel and slice them into 1/2-in. (1- cm) pieces to roast alongside broccoli florets.
Disclaimer
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Personal Note
Personal Note
