Summer is here which means we all need new lunch ideas for the kids who are home and running about. Who feels like cooking on a hot summer day after being at the pool all afternoon? Both you and the kids are tired and hungry for comfort food.
Recently, I tried this recipe for chicken nuggets. Judah will eat chicken nuggets and this recipe appeared to be healthy. Not only did Judah like this recipe but so did my husband.
Surprisingly broiling for a short amount of time did not warm the house as if you had baked your nuggets and let the oven sit preheated. I discovered too that chicken is easier to cut when slightly frozen. I did get nuggets ready during nap time and then took them out of the fridge when I was ready to finish supper. This sweet recipe seemed relatively easy to make and tasted great with ranch dip.
We will definitely be making this again. Hope your kids enjoy this summer favorite as well.
Chicken Nuggets
1 pound boneless chicken breast, cubed
whole wheat bread crumbs
1 - 6 ounce container of nonfat lemon yogurt
1/4 cup skim milk
Directions
Stir together yogurt and milk into a bowl. Pour bread crumbs into another shallow bowl. Dip cubed pieces of chicken breast first into the yogurt/milk mix followed by the bread crumbs. Cover prepared nuggets, placing them back into the fridge for 15 minutes. When ready to cook, put nuggets on greased broiler pan. Place the pan onto the upper third oven rack to broil for 5 minutes. Turn over and broil an additional 5 minutes until golden brown.
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