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From as early as I can remember, I’ve had a certain fondness for chicken nuggets. I can remember the early joys of opening a Happy Meal, wrapping my little hands around a chicken nugget, and making a beeline to the McDonald’s playplace. And then 15 years later, a different type of memory: the thrill of being surrounded by college friends, tipsy from day drinking activities, anxious to stuff our faces with “nuggs” before venturing out to a different kind of playplace…a frat party.

And so, chicken nuggets have, in a way, grown up with me. With the happy days of ball pits and college debauchery having faded into the rearview, another chapter of life began. And rather than leaving my “nuggs” behind, it seemed only fair to let them continue to grow up with me. In this recipe, those good old chicken nuggets graduate from college, become nutritiously minded, and immerse themselves in Asian culture. How fancy of them.

If you’re looking for a new quick dinner idea that will make you feel good about what you’re eating and reminiscent of the old days, I encourage you to give this a shot.


The Ingredients

Serves 2
½ pound boneless skinless chicken breast, cut into small pieces
¾ cup sweetened shredded coconut
½ cup seasoned breadcrumbs
½ cup milk
½ cup flour
2 tbsp Honey
2 tbsp Soy sauce
½ tsp Ginger
1 tbsp Chopped garlic
2 tbsp Olive oil
1 tbsp Honey mustard
2 tsp Lime juice
Romaine lettuce

The Directions

  1. Preheat oven to 375 degrees. Prepare chicken by cutting into small, bite size pieces.

  2. Set up ingredients for coating chicken: flour in one bowl, coconut and breadcrumbs combined in a second bowl, milk in the third bowl.

  3. Dip the chicken pieces in the flour. Then dip them in the milk. Then dip them in the breadcrumbs to coat.

  4. Place on baking sheet prepared lightly with cooking spray.

  5. Bake for 20 minutes, turning halfway through, until juices from chicken run clear and the coconut is nice and toasty.
  6. While the chicken in baking, create the dressing by combining all ingredients from honey to lime juice in a small bowl. I use a bowl with a lid and shake it to combine. You could also use a whisk.

  7. Top the romaine with pieces of chicken and drizzle with the dressing.