Baked chicken nuggets

By the GetYourMacros team · 31 August 2026

Golden and crispy homemade chicken nuggets made with lean breast and a light wholewheat crust.

• Time 20 min
• Course Main course
• Diet Omnivore
• Cuisine American
• Allergens gluten, dairy

Ingredients (1 serving)

• 160 g Chicken breast
• 30 g Breadcrumbs
• 10 g Parmesan
• 30 g Greek yogurt 0%
• Paprika to taste
• 150 g Carrots
• 5 ml Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat your oven to 200°C and line a baking sheet with parchment paper.
2. Cut the chicken breast into bite-sized chunks and season them with salt and black pepper.
3. In a small bowl, mix the Greek yogurt with the paprika to create a thick coating paste.
4. In another bowl, combine the breadcrumbs with the grated parmesan cheese.
5. Dip each chicken piece into the yogurt mixture first, then roll it in the breadcrumbs until fully coated.
6. Peel the carrots and cut them into thin sticks, tossing them with the olive oil and a pinch of salt.
7. Place the nuggets and carrot sticks on the baking tray in a single layer.
8. Bake for 18-20 minutes, turning the nuggets halfway through, until they are golden and the carrots are tender.

Tips

• For extra crunch, spray the nuggets lightly with oil before baking.
• These nuggets can be frozen after breading and baked directly from frozen for a quick 20-minute meal.

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