Baked Chicken Nuggies, Potato Wedges, Broccoli, Lemon Sparkling Water, Stuffed Dates

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 804kcal

Ingredients

Baked Potato Wedges

  • 2 Russet potatoes cut into wedges
  • 1 tsp Extra-virgin olive oil
  • 1/8 tsp Salt divided
  • Black pepper
  • 1 tsp Paprika
  • 1 tsp Garlic powder

Stuffed Date

  • 4 Date sliced halfway thru and pitted
  • 2 TBSP Almond butter
  • 2 TBSP Dark chocolate

Baked Chicken Nuggies

  • 8 oz Chicken breast boneless skinless cut into bite-size chunks
  • 1 TBSP Extra-virgin olive oil
  • Black pepper
  • 1/2 tsp Paprika
  • 1/2 cup Panko breadcrumbs
  • 2 TBSP Parmesan cheese grated
  • 2 TBSP Ketchup Low-sodium

Honey Mustard Yogurt Dip

  • 1/4 cup Plain yogurt
  • 1 TBSP Honey
  • 1 TBSP Mustard

Steamed Broccoli

  • 2 cups Broccoli florets
  • 2 tsp Parmesan cheese grated

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice optional
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
  • Prep all ingredients per the instructions above.
  • Toss the potato wedges with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated. Spread in a single layer on the prepared baking sheet. Bake the potato wedges for 15 minutes.
  • For the dates: Spoon about 1/2 TBSP of almond butter into the center of each date. Place the dark chocolate into a microwave-safe bowl. Microwave in 20 second increments, stirring after each, until smooth. Drizzle over the dates. Set aside.
  • Toss the chicken pieces with olive oil, black pepper, and paprika until evenly coated.
  • In a bowl, mix the panko breadcrumbs and Parmesan cheese. Press each chicken piece into the mixture until fully coated.
  • Remove the baking sheet from the oven and flip the potato wedges. Return the baking sheet to the oven and bake for another 15 - 20 minutes until browned and tender.
  • Cook the chicken on a baking sheet, flipping over halfway thru, to an internal temperature of 165F / 74C.
  • Stir the yogurt, honey, and mustard together until smooth.
  • Bring a pot of water to a boil. Cook the broccoli until bright green and tender, about 5 - 6 minutes. Drain well. Top with parmesan cheese.
  • Pour sparkling water over lemon slices and gently stir. Serve over ice if desired.
  • Serve the baked chicken nuggies with potato wedges, steamed broccoli, ketchup, honey mustard, stuffed dates, and lemon sparkling water.

Nutrition

Calories: 804kcal | Carbohydrates: 96g | Protein: 44g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 975mg | Potassium: 2147mg | Fiber: 12g | Sugar: 31g | Vitamin A: 1245IU | Vitamin C: 124mg | Calcium: 316mg | Iron: 7mg

Baked Chicken Nuggies, Potato Wedges, Broccoli, Lemon Sparkling Water, Stuffed Dates

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 804 kcal

Ingredients
 
 

Baked Potato Wedges

  • 2 Russet potatoes cut into wedges
  • 1 tsp Extra-virgin olive oil
  • 1/8 tsp Salt divided
  • Black pepper
  • 1 tsp Paprika
  • 1 tsp Garlic powder

Stuffed Date

  • 4 Date sliced halfway thru and pitted
  • 2 TBSP Almond butter
  • 2 TBSP Dark chocolate

Baked Chicken Nuggies

  • 8 oz Chicken breast boneless skinless cut into bite-size chunks
  • 1 TBSP Extra-virgin olive oil
  • Black pepper
  • 1/2 tsp Paprika
  • 1/2 cup Panko breadcrumbs
  • 2 TBSP Parmesan cheese grated
  • 2 TBSP Ketchup Low-sodium

Honey Mustard Yogurt Dip

  • 1/4 cup Plain yogurt
  • 1 TBSP Honey
  • 1 TBSP Mustard

Steamed Broccoli

  • 2 cups Broccoli florets
  • 2 tsp Parmesan cheese grated

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice optional

Instructions
 

  • Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
  • Prep all ingredients per the instructions above.
  • Toss the potato wedges with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated. Spread in a single layer on the prepared baking sheet. Bake the potato wedges for 15 minutes.
  • For the dates: Spoon about 1/2 TBSP of almond butter into the center of each date. Place the dark chocolate into a microwave-safe bowl. Microwave in 20 second increments, stirring after each, until smooth. Drizzle over the dates. Set aside.
  • Toss the chicken pieces with olive oil, black pepper, and paprika until evenly coated.
  • In a bowl, mix the panko breadcrumbs and Parmesan cheese. Press each chicken piece into the mixture until fully coated.
  • Remove the baking sheet from the oven and flip the potato wedges. Return the baking sheet to the oven and bake for another 15 - 20 minutes until browned and tender.
  • Cook the chicken on a baking sheet, flipping over halfway thru, to an internal temperature of 165F / 74C.
  • Stir the yogurt, honey, and mustard together until smooth.
  • Bring a pot of water to a boil. Cook the broccoli until bright green and tender, about 5 - 6 minutes. Drain well. Top with parmesan cheese.
  • Pour sparkling water over lemon slices and gently stir. Serve over ice if desired.
  • Serve the baked chicken nuggies with potato wedges, steamed broccoli, ketchup, honey mustard, stuffed dates, and lemon sparkling water.

Nutrition

Calories: 804kcalCarbohydrates: 96gProtein: 44gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 78mgSodium: 975mgPotassium: 2147mgFiber: 12gSugar: 31gVitamin A: 1245IUVitamin C: 124mgCalcium: 316mgIron: 7mg
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