Baked Chicken nuggets with Pumpkin and Potatoes coated in bread crumbs and thyme then baked until golden. It’s a tasty and easy recipe your whole family will love! Easy and fast. It’s fantastic with turkey breast too.
Now let’s see together how to make Baked Chicken nuggets with Pumpkin and Potatoes recipe, so let’s get started.
Other kid friendly recipes: Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale, Pasta al baffo (Pasta with cooked ham, tomato sauce and cooking cream)
Ingredients
Tools
Steps
First preheat oven to 400°F (200°C)
Wash potatoes, then peel them and cut in half and then into cubes. Do the same with the pumpkin.
Cut chicken breast in half, remove nerves and cartilage and then cut into 2-inches sized pieces.
In a medium bowl, mix bread crumbs and thyme then add the chicken and chuncked vegetables. Add the oil, season with salt and pepper and mix well with your hands.
Spray a baking dish with olive oil spray. Place the chicken, cubed pumpkin and potatoes in a layer.
Add 1/2 cup white wine and lightly spray the top with olive oil then bake 15 minutes. Turn over then cook another 15 minutes or until cooked through.
Buon appetito!
Storage
You can store leftover baked chicken nuggets in an airtight container in the fridge for 1 – 2 days.
Tips and Tricks
– In the recipe I used chicken breast, but next time I’ll try with turkey too.
– For a tastier result you can add grated Parmesan in the mix with bread crumbs and thyme
– Instead of baking them you can cook chicken nuggets in a pan on the stove.
– Serve with honey mustard, ketchup or your favorite BBQ sauce.
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Varied doses for servings