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Kale Chicken Fingers with Butternut Squash Sheet Pan

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kale chicken fingers

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.

Tips and notes: You can use any breadcrumbs, but we love the way the panko gets extra crispy. If you can’t find whole wheat panko, find out how to make your own with leftover whole wheat bread.

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 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

Preparation

Preheat oven to 375°F. Line a baking sheet with parchment.

  1. 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.
  2. 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.
  3. After 20 minutes the kale should be crisp, remove from oven and crumble kale with your hands into the panko mixture.
  4. Dredge chicken in egg white mixture and then into kale panko mix and then onto the pan. Drizzle with 1 tablespoon oil.
  5. Roast the chicken with squash for another 12 - 15 minutes, flipping chicken once halfway through until chicken is cooked through and squash is done.
  6. Sprinkle chicken with a little salt before serving. 

Nutrition Information

  • 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