We know how much you all love chicken nuggets and schintzel and we have loads of ways to make them healthier. With this recipe we found a way to get the kale into the coating, it's sort of sneaky but it happens to work really well.
To make the panko extra crispy and golden lightly toast in a skillet or in the oven with a drizzle of olive oil before coating the chicken.
We would love for you to avoid sugar laden ketchup, try our homemade ketchup here or tahini, mustard, or apricot jam.
- Cook Time
- Prep Time
- 1 large butternut squash, cut into cubes
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt
- Freshly cracked black pepper
- 1 head kale, washed and dried
- 4 boneless, skinless chicken breasts, cut into thin strips for fingers (about 1 ½ pounds)
- 1 egg white whisked with 1 tablespoon water
- 2 cups whole wheat panko or breadcrumbs
Preheat oven to 375°F. Line a baking sheet with parchment.
- Place squash on one half baking sheet and toss with 1 tablespoon evoo, salt and pepper. Place kale on the other half and toss with 1 tablespoon evoo, salt and pepper. Roast veggies in oven for about 20 minutes, tossing everything half way through.
- While squash is roasting, prepare chicken. Set out 1 bowl with egg white mixture and 1 bowl or plate with panko. Season chicken with salt and pepper.
- After 20 minutes the kale should be crisp, remove from oven and crumble kale with your hands into the panko mixture.
- Dredge chicken in egg white mixture and then into kale panko mix and then onto the pan. Drizzle with 1 tablespoon oil.
- Roast the chicken with squash for another 12 - 15 minutes, flipping chicken once halfway through until chicken is cooked through and squash is done.
- Sprinkle chicken with a little salt before serving.
- Serving Size: 1 serving
- Calories: 440
- Carbohydrate Content: 44.8 g
- Cholesterol Content: 91 mg
- Fat Content: 12.6 g
- Fiber Content: 5.3 g
- Protein Content: 38.7 g
- Sugar Content: 7 g