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

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