Chicken Fingers with Smokey Cauliflower Sheet Pan Dinner
Servings
4 Servings
Ingredients
- 1 large head cauliflower cut into florets or 4 cups frozen
- 2 tablespoons extra virgin olive oil
- 1 tablespoon paprika smoked is best
- 1 teaspoon kosher salt divided
- Freshly cracked black pepper
- 4 boneless skinless chicken breasts (1 ½ pounds), cut into strips or 2- inch nuggets
- 1 egg white whisked with 1 tablespoon water
- 2 ½ cups panko
- ½ cup chopped parsley
- Garnish: fresh chopped parsley lemon wedges
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Place cauliflower on baking sheet and toss with evoo, smoked paprika, ½ teaspoon salt and pepper. Roast turning occasionally.
- Meanwhile season chicken breasts with ½ teaspoon salt and pepper. Set out 1 bowl with egg white mixture and 1 bowl or plate with a mix of panko and parsley. Dredge chicken in egg white mixture then panko.
- When cauliflower has cooked for 30 minutes and is slightly browned, push to one side of the pan. Add chicken.
- Roast for 20 minutes or more, flipping chicken once halfway through until chicken is cooked through.
- Sprinkle chicken with a little salt before serving. Serve with homemade ketchup, tahini, mustard, or apricot jam.
Nutrition
Nutrition Facts
Chicken Fingers with Smokey Cauliflower Sheet Pan Dinner
Amount per Serving
Calories
521
% Daily Value*
Fat
13.1
g
20
%
Cholesterol
93
mg
31
%
Sodium
1547
mg
67
%
Carbohydrates
55.4
g
18
%
Sugar
6.9
g
8
%
Protein
48.1
g
96
%
* Percent Daily Values are based on a 2000 calorie diet.