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Friday, November 11

Chicken nuggets with roasted tomatoes, olives & asparagus

Active: 15 minutes; Total: 30 minutes; Serves: 4

Tomatoes, cherry, halved

3 ½ cups

Asparagus tips

20

Garlic, halved

10 cloves

Oil, olive

1 tablespoon

Salt, sea

½ teaspoon

Plantain chips, crushed into breadcrumbs

6 ounces

Garlic powder

2 teaspoons

Pesto

7 ounces

Chicken breast, boneless, skinless, sliced into mini fillets

4

Olives, black, pitted, drained

4 ounces

  1. Preheat your oven to 400°F. 
  2. Spread the tomatoes and asparagus on a rimmed sheet pan, and scatter over the garlic cloves. 
  3. Drizzle with oil, and sprinkle with salt; roast for 15 minutes. 
  4. Meanwhile, in a medium bowl, combine the crushed plantain chips and the garlic powder. 
  5. Place the pesto in a separate bowl. 
  6. Dip each chicken fillet into the pesto, then into the plantain mixture to coat. 
  7. Add the olives to the roasted tomatoes, and place the chicken nuggets on a separate sheet pan; bake for 12 minutes, or until the nuggets are cooked. 
Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

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