Baked Chicken Nuggets Recipe With Sesame Buffalo Sauce & Kale Chips: A Complete 30-Minute Dinner or Lunch by Sarah Amona
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Looking for healthy, delicious weeknight meal that the whole family will enjoy? This chicken nuggets recipe with kale chips, developed by The Culinary Institute of America, is the answer!
In 30 minutes you’ll have tender, juicy chicken nuggets, a tasty dipping sauce and crispy kale chips! Serve this healthy recipe for lunch or dinner.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: About 5
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized cubes
- 1 cup no-sugar-added pickle juice
- 6 cups chopped kale
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- cooking spray
- 6 tablespoons hot sauce
- 4 teaspoons sesame oil
Here's how to make it:
- Marinate chicken with pickle juice for at least 15 minutes.
- Preheat oven to 375 degrees F. Line two sheet pans with parchment paper or foil. Spray with nonstick cooking spray.
- Remove leaves from stems and tear or cut kale into large bite-sized pieces. Wash and dry thoroughly. Toss kale with a 1/4 teaspoon of both salt and pepper. Spread a single layer of kale on one of the prepared sheet pans, being careful not to overcrowd. Spray top of kale with nonstick cooking spray and bake about 15 to 20 minutes until crisp, but not burnt.
- Drain chicken from pickle juice and toss with a 1/4 teaspoon of both salt and pepper. Spread chicken in a single layer on the other prepared sheet pan, being careful not to overcrowd. Spray top of chicken with nonstick cooking spray and place in oven 5 to 6 minutes before the kale chips are done. Chicken should cook to an internal temperature of 165 degrees F.
- While chicken nuggets are cooking, whisk together the hot sauce and sesame oil in a liquid measuring cup. Once chicken is cooked toss with buffalo sauce.
Note: For one portion, serve 6 ounces chicken nuggets, a 1/4 of the kale chips and 1 1/2 tablespoons of sesame buffalo sauce.
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