Chicken nuggets and avocado

The kids can help make these nuggets by dipping the chicken into the eggs and crumbs.

Serves: 4

Preparation time:  25 minutes

Cooking time:  14 minutes

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You will need

  • 2 x 333g packs British chicken breast fillet portions
  • 90g panko breadcrumbs
  • 25g Parmigiano Reggiano, grated
  • 4 tablespoons fresh chives, washed and snipped
  • 3 medium British free range Woodland eggs, beaten
  • 335g pack cherry tomatoes, washed and halved
  • ½ cucumber, washed and chopped
  • 2 avocados, stoned, peeled and chopped
  • ½ red onion, peeled and chopped
  • ½ x 25g pack fresh mint leaves, washed and chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Spanish sherry vinegar
  • ½ x 230g tub soured cream and chive dip, to serve
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Recipe Information

Step by step guide to making Chicken nuggets and avocado

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the chicken breasts into large bite-size pieces.
  2. Mix together the breadcrumbs, Parmigiano and fresh chives in a bowl. Put the beaten egg in another bowl.
  3. Dip the chicken into the beaten egg and then into the breadcrumbs. Repeat once more to make a good crust.
  4. Place the breadcrumbed chicken on a baking sheet and bake in the oven for 12-14 minutes, until the breadcrumbs are golden and the meat is cooked through with no pink remaining.
  5. For the salad, toss the cherry tomatoes, cucumber, avocados, red onion and mint together with the oil and vinegar. Spoon the dip into small pots.
  6. Serve the nuggets with the salad and the dip on the side.

Cook's tip: When making the nuggets, remember to always wash hands thoroughly when handling raw meat.

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Nutritional information for Chicken nuggets and avocado

Nutritional information for Chicken nuggets and avocado

Nutrition type per serving
Calories 719 kcal
Total Fat 39.1g
Saturated Fat 9.8g
Salt 1.12g
Sugar 6.0g

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