Chicken Nuggets


Chicken breast is ideal for kids. It’s tender and low in saturated fat. It contains minerals, like iron, calcium and phosphorus, as well as B complex vitamins. It’s also an excellent source of protein, which promotes growth.


  • 1 cup whole-grain breadcrumbs or panko
  • ½ cup ground flaxseed
  • 2 TBSP parmesan cheese
  • ½ tsp paprika
  • 1 cup pureed spinach or broccoli
  • 2 egg whites, beaten
  • 1 boneless, skinless chicken breast (cubed)
  • 3 TBSP Nutrioli®
  • Non-stick cooking spray
  • Salt and pepper
    Valor nutritivo por porción

  • 482 kcal
  • 17g Fats
  • 34g Proteins
  • 47g Carbohydrates


  1. Preheat oven to 350 °F.
  2. In a bowl, combine breadcrumbs, flaxseed, paprika and parmesan cheese. In a separate bowl, mix vegetable puree with egg whites and beat well.
  3. Season chicken breast nuggets with salt and pepper. Dredge in egg mixture, shake off excess and bread with dry ingredients. Coat a baking dish with non-stick cooking spray. Add Nutrioli® oil and arrange chicken nuggets in a single layer. Bake until browned on one side. Turn and continue baking until other side is browned.



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Plan 21 ask our nutriotionist

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