Chicken Nuggets – 21 Day Fix Approved

Chicken Nuggets – 21 Day Fix Approved

Adult and kid approved.  Make a double batch and freeze them to use them for quick heat and serve dinner.

Yields: 4 servings (6 nuggets each)

Portion Fix Containers: 1 red


  • 2 Tbsp. garlic powder
  • 1 tsp. all-purpose seasoning blend, no salt added
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ tsp. onion powder
  • 1 large egg, lightly beaten
  • 1 lb. raw chicken breast, boneless, skinless, cut into cutlets, cut into 1½-inch pieces (see Recipe Notes below)


  1. Preheat oven to 350° F.
  2. Lightly coat large baking sheet with spray. Set aside.
  3. Combine garlic powder, seasoning blend, salt, and onion powder in shallow pan (or pie plate); mix well. Set aside.
  4. Place egg in second shallow pan.
  5. Dip each chicken piece in egg, then in garlic powder mixture. Make sure to coat thoroughly. Place breaded nuggets on prepared pan.
  6. Bake for 24 to 26 minutes, turning nuggets every 5 to 7 minutes, or until golden brown and no longer pink in the center.

Recipe Notes:
• To cut chicken breast into cutlets, place boneless, skinless chicken
breast that are partially thawed on a cutting board. Hold flat with the palm of your hand. With
the opposite hand, use a sharp knife to slice chicken breast lengthwise into two even pieces. Cut into 1½-inch pieces.

• Chicken nuggets can also be fried. Heat 2 Tbsp. butter in large skillet over medium heat. Add nuggets; cook, turning every 3 to 4 minutes, or until golden brown and no longer pink in the middle (approximately 12 to 15 minutes total). Don’t forget to add 1½ tsp. to your containers.