Chicken Nuggets & Rainbow Chips

15 Ingredients

Number of servings

1/2 cup multigrain breadcrumbs
1 bunch asparagus, trimmed, cut into thirds
1 red capsicum, cut into 2cm wide strips
1 sweet potato, peeled, cut into 1/2 cm wide chips
1 free range chicken breast, cut into nugget-sized pieces
50grams fresh peeled, cooked beetroots, cut into chips
2 large potatoes, peeled, cut into 1/2 cm wide chips
5milliliter virgin olive oil spray
2teaspoons extra virgin olive oil
1teaspoons dried oregano
1 1/2teaspoons paprika
1tablespoons parmesan cheese, grated
1 cob sweet corn, halved and cut lengthwise into wedges
1/4 cup wholemeal self-raising flour
2 free range eggs, lightly whisked

Method

Step 1 of 5

Preheat the oven to 220°C.

Step 2 of 5

Place flour into one bowl, lightly whisk eggs in a second bowl, and combine the breadcrumbs, parmesan and oregano in a third bowl.

Step 3 of 5

Place potato and sweet potato onto absorbent towel to dry out for 10 minutes. The drier they are the crispier they will be when cooked. Wrap the corn wedges in foil with 1 tsp of olive oil and 1/2 tsp of paprika. Place potato, sweet potato and capsicum onto a lined baking tray. Spray lightly with olive oil and season with 1/2 tsp of paprika. Place in oven with foil-wrapped corn and cook for 35 minutes.

Step 4 of 5

Meanwhile, dip the chicken pieces first into the flour, then the egg and then the breadcrumb mixture. Place nuggets onto the lined tray with 11/2 cm between them. Bake for 25 minutes, or until chicken is cooked through (this will depend on the thickness of the nuggets).

Step 5 of 5

Place asparagus spears and beetroot chips on a separate tray. Drizzle with remaining oil and remaining 1/2 tsp paprika and toss to coat. Place in oven for remaining 20 minutes of cooking time. Remove from oven and serve nuggets with rainbow chips.