Organic Chicken Nuggets and Rainbow Veggies
Print Recipe
When it comes to feeding your busy family, there’s no time to waste in trying to find a meal all your kiddos will love. Not to mention, one that’s nutritious, yet still fun to eat. That’s where the rainbow veggie plate comes in. Using a colorful mix of roasted vegetables and Perdue organic chicken nuggets, this meal is one to keep on a weekly rotation. Even better? It only takes under 20 minutes from start to finish.
Ingredients
¼ medium head of broccoli
¼ medium head of cauliflower
½ bell pepper, seeded
½ cup cherry tomatoes
2 tablespoons extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
1 tablespoon finely chopped chives (optional)
Directions
1. Heat the oven to 425°F.
2. Meanwhile, chop the broccoli and cauliflower into 1-inch florets and slice the bell pepper into ¼-inch-wide strips. Note: cutting the vegetables precisely will ensure they cook evenly, at the same rate as the nuggets.
3. Add the broccoli, cauliflower, bell pepper and tomatoes to a medium bowl and toss with the olive oil, garlic powder, salt, and pepper.
4. When the oven is heated, carefully remove the hot baking sheet. Spray lightly with cooking spray. Arrange the vegetables in a single layer on one side of the baking sheet and the Perdue Simply Smart Organics Lightly Breaded Chicken Nuggets on the other. Return to the oven and bake 11 to 13 minutes, flipping the nuggets and stirring the vegetables halfway through.
5. Divide the nuggets and vegetables between two plates and serve with your favorite dipping sauces.
Per serving:
498 calories
33g fat
33g carbs
22g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
