Homemade Chicken Nuggets

Grab your favorite dunking sauce and make a batch of these Homemade Chicken Nuggets. As a mom of two girls working through select homeschooling days with them this recipe is simple, fast, and super tasty! They are on my kid's approved homeschool lunch list!

Pairing this lean protein option with a whole grain like popcorn and add a side of fruit, provides kids with a balanced meal. It also helps to nourish their bodies to get them through the rest of the day and mine too!

Ingredients:

2 boneless, skinless chicken breasts cut into strips or smaller pieces

3/4 - 1 cup Panko breadcrumbs (I like to use Progresso Crispy Breadcrumbs, either Italian Style or Plain)

1 Tbsp Dijon mustard (country or regular depending on your taste) more can be added for extra zing

1/2 cup mayonnaise (reduced fat)

Directions:

1. Preheat the oven to 400°F

2. Combine mayonnaise and mustard in a bowl. Next place the breadcrumbs in a separate bowl.

3. Coat the chicken pieces with the mayonnaise mixture and then roll in the breadcrumbs, until covered. Place coated chicken on a baking sheet covered with foil and sprayed with olive oil. To make crispier nuggets, place them on a wire cooling rack which is inserted into a rimmed baking sheet. Spray with cooking spray after 20 mins. of baking.

4. Continue until all the pieces are coated. Bake for 35-40 mins. until internal temperature reaches 160°F.

*Regular breadcrumbs will work too.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN