Got some extra, whole grain, flakey breakfast cereal in the box? Wrap it around some chicken nuggets and roast them together with potatoes and carrots in your oven. Everyone will notice how carrots double in sweetness when roasted, and scrubbing the skin instead of peeling it off keeps more of the natural fiber for you.
Ingredients:
1 1/2 lb(s) boneless skinless split chicken breasts -- cut 1-1 1/2" chunks
1 cup(s) cornflake cereal -- or any whole grain, flaked cereal
1 tsp paprika
1 tbsp Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder -- double if you love garlic flavor
8 red potato(es) -- scrubbed under water, cut into 1/2" wedges
6-8 whole carrots -- scrubbed under water
1 tbsp olive oil
Directions
Prep Work: Cut boneless, skinless chicken breasts or chicken tenders into 1- 1 1/2” chunks. Combine spices in large ziplock bag. Chop potatoes.
1. Put cereal and spices into ziplock bag and crush by rolling with a rolling pin.
2. Preheat oven to 400 degrees and grease two baking sheets with oil.
3. Shake chicken pieces in ziplock bag a few at a time to thoroughly coat, then place on one baking sheet.
4. Place potatoes and whole carrots on other baking sheet; sprinkle lightly with olive oil.
5. Keep separated from each other but roll to coat with oil, then spread evenly. Place both sheets in oven.
4. Bake chicken for 12 to 14 minutes until golden brown and crispy.
5. Bake carrots and potatoes 10-15 min. longer, or until easy to pierce with a fork. Serve potatoes and chicken nuggets with ketchup on the side.
MEAL EXTENDER: Buy more chicken and and make extra breaded nuggets here to top off a bowl of fresh greens tomorrow. It could be as simple as tossing the greens with caesar dressing, bread crumbs and shredded parmesan. Or what about greens tossed in a vinaigrette with slivers of red onion, halved red grapes, roasted walnuts and feta cheese served with your favorite whole grain bread or pasta? Either way, you’ll be half way done with the protein already seasoned and cooked when you get started.
