{And She Eats: Healthy(ish) Baked Chicken Nuggets}

These nuggets are sure to please everyone in the family. Even Zoe, who is currently not so fond of any meat, loved them.


The first few times I made them I couldn't get the breadcrumbs to stick or brown enough but the egg makes a huge difference. You can skip out on the egg if you'd like because they still taste delish buttttt... Don't.



I topped my salad with a few pieces and Z had them with baked carrot sticks for lunch. They are the perfect app for football Sundays but can be an easy weekday meal.


2 large skinless boneless chicken breasts, cut into even bit sized pieces

adobo with pepper to taste (you can also use salt and pepper)

2 tsp olive oil

6 tbsp homemade whole wheat Italian seasoned breadcrumbs

2 tbsp panko

Juice of 1 lime

1 egg

olive oil spray (I used my Misto)

Recipe 1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Whisk egg and put in one bowl and breadcrumbs in another.

3. Season chicken with lime juice and adobo.

4. Coat chicken in egg and then breadcrumb a few pieces at a time.

5. And then place on the baking sheet.

6. Spray top of chicken with olive oil spray.

7. Bake for 8 minutes and then carefully flip and bake for another 8 minutes.

Serve with your favorite dipping sauce or solo, like Z likes them.

Recipe Adapted from

Seriously so good that they will be on the monthly rotation!