Name: Sunny Chicken Nugget & Veggie Dippers
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 350g); 1/2 cup all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp pepper; 2 large eggs; 1 cup panko breadcrumbs; 2 tbsp grated Parmesan cheese; 1 cup baby carrots, cut into sticks; 1 cup cucumber, cut into sticks; 1/2 cup cherry tomatoes, halved; 1/2 cup plain Greek yogurt; 2 tbsp mayonnaise; 1 tbsp lemon juice; 1 tsp honey; 1/4 tsp dried dill

Sunny Chicken Nugget & Veggie Dippers

HeartySpoon4258

This colorful, kid-friendly dinner brings together crispy oven-baked chicken nuggets and fresh veggie dippers, making dinner both playful and nutritious. The nuggets are coated in panko and Parmesan for extra crunch and flavor, while bright carrots, cucumbers, and cherry tomatoes add freshness and color. A tangy, creamy yogurt-honey dipping sauce bridges the savory nuggets and sweet veggies, encouraging even picky eaters to dip, taste, and try. It’s a family favorite that balances taste, fun, and nutrition—perfect for Ontario’s warm, sunny evening!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with oil.
Cut chicken breasts into 1.5-inch nugget shapes.
Set up 3 shallow bowls: one with flour, garlic powder, paprika, salt, and pepper mixed; one with beaten eggs; and one with panko and Parmesan combined.
Dredge each chicken piece in flour, then egg, then panko-Parmesan. Arrange on prepared baking sheet.
Lightly spray nuggets with oil. Bake for 15-18 minutes, turning halfway, until golden and cooked through.
Meanwhile, combine Greek yogurt, mayonnaise, lemon juice, honey, and dill in a small bowl to make dipping sauce. Stir until smooth.
Arrange carrot sticks, cucumber sticks, and cherry tomatoes on a platter. Add baked nuggets and a bowl of sauce for dipping.
Serve warm, letting kids dip both nuggets and veggies for a fun, interactive meal.