Pesto Chicken Nuggets
-
Prep Time
40 MINS
-
Cook Time
30 MINS
- KCals 225
- Carbs 9G
Ingredients
- 2 diced chicken breasts approx. 260g
- 4 tbsp red pesto
- 1 tbsp lemon juice
- 50 g panko breadcrumbs
- low calorie cooking spray
For the dip
- 2 tbsp light mayonnaise
- 2 tbsp 0% fat Greek yoghurt
- 1 tbsp lemon juice
- 1/4 tsp garlic granules
- salt and pepper to taste
Instructions
-
Add the chicken to a bowl along with the pesto and lemon juice. Stir the chicken until fully coated, cover the bowl and pop in the fridge for 30 minutes.
-
Preheat the oven to 180ºC and line a baking tray with non-stick baking paper.
-
Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs completely coating on all sides then place onto the baking tray.
-
Repeat with the rest of the chicken, spray lightly with low-calorie cooking spray and place into the preheated oven.
-
Cook for 15 minutes, turn the nuggets over and cook for a further 15 minutes until the nuggets are crispy and golden. To test that the chicken is cooked, cut a piece in half, the juices should run clear and there should be no pink remaining.
-
In a small bowl combine the mayonnaise, yoghurt, lemon juice and garlic. Season to taste and serve alongside the nuggets.