Baking the chicken with the little bit of butter on the top give them a slightly crisp “skin” and a great flavor! Pair these with the jicama or carrot fries and you have a healthy version of the “4-year old” dinner!!
This makes 2 servings. 4oz will be your full protein and half your fat! Enjoy!
Start by mixing your spices in a bowl. 1/4 tsp of salt, black pepper, 1/4 tsp garlic powder, 1/4 tsp oregano and 1/4 tsp Italian seasoning.
Lightly oil a baking dish, cut up 2 boneless, skinless chicken breasts into 2-3 inch pieces and pat dry. Place in baking dish with 1/4 inch between pieces. Sprinkle seasoning on top and bottom of “nuggets.”
Divide 1 tbsp of butter evenly so that you can place 1 piece on top of each “nugget.”
Place a piece of parchment over the top of the chicken and tuck down all around the sides. Bake in a 400 degree oven for 12-15 minutes.
These are a simple protein that can be used in a variety of ways!! Recipe to follow.
baked chicken breast nuggets
- Olive oil cooking spray
- 2 boneless, skinless chicken breasts
- 1/4 tsp salt
- Black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp Italian seasoning
- 1 tbsp butter, cut into small squares
Preheat oven to 400 degrees.
Lightly spray a baking dish with cooking spray.
Cut the chicken into 2-3 inch nuggets. Pat the chicken dry with paper towels.
Transfer the chicken to the baking dish.
Mix salt, pepper, garlic powder, oregano and Italian seasoning. Season chicken on both sides.
Place a tiny square of butter over each nugget.
Place a sheet of parchment paper over the chicken. Tuck the edges so that the paper is snug around the chicken.
Bake for 12-15 minutes or until internal temperature registers at 165 degrees F.
The chicken breasts can be cooked whole. Increase cooking time to 30-35 minutes.
Makes 2 servings
1 serving = full protein and 1/2 fat
Enjoy!
Bright Line Eats 
Leave a comment