Homemade Chicken Nuggets & Roast Broccoli Sheet Pan Dinner

Prep time: 15min
Total time: 45min
Serves: 4
1 lb
boneless, skinless chicken breast, cut into 1 1/2-in. (4-cm) cubes
500 g
1/2 tsp
each onion and garlic powder
2 mL
1 cup
almond flour
250 mL
1/3 cup
grated Parmesan cheese
75 mL
1
egg, beaten
1
head broccoli, cut into florets
3 tbsp
olive oil, divided
45 mL
1/4 tsp
salt
1 mL
1/4 cup
mayonnaise
60 mL
1 tbsp
barbecue sauce
15 mL
Per serving: 1/4 of the recipe
calories
590
fat
41 g
saturated fat
6 g
carbs
18 g
sugar
5 g
protein
41 g
cholestrol
120 mg
fibre
7 g
sodium
570 mg

Directions

  1. Preheat oven to 425°F (220ºC). Season chicken with onion and garlic powder. In bowl, stir together almond flour and Parmesan cheese. Dip chicken in beaten egg then coat in almond flour mixture. Arrange in single layer on one-half of 17 X 12-in. (43 x 30-cm) parchment paper-lined rimmed baking sheet. Drizzle with 2 tbsp (30 mL) olive oil.

  2. Toss broccoli with remaining olive oil and salt. Arrange on other half of baking sheet.

  3. Bake 18 to 20 min., turning over chicken nuggets once, until broccoli is tender and chicken is golden brown and cooked through.

  4. Meanwhile, stir mayonnaise with barbecue sauce. Serve as dipping sauce alongside chicken nuggets and roasted broccoli.