Lightened Chicken Nuggets and Roasted Butternut Squash Fries

So Geoffrey and I are attempting to eat healthier (some of the time).  We have both gotten carried away eating whatever we want here. Hey, I dieted for a wedding – I deserved the break.  Anyway, despite my attempt to eat healthier, I kept thinking of yummy fried food.  So I went in search of a healthy alternative.  For dinner, we had nuggets and fries, healthified!  Sometimes, you just wanna eat like a kid.  It was delicious and easy, and it felt like we splurged.  This is a super kid-friendly meal.

The squash fries really blew us away.  I’ve tried baking different kinds of fries before – regular potato, sweet potato, etc…  These butternut squash ones were my favorite at-home fries yet!!  Your kids will NOT miss the more starchy alternative and or the fried-ness.

We served both with low-sugar ketchup spiked with Tabasco.

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Lightened Chicken Nuggets – from skinny taste (if you want to eat healthy food, but not gross diet food, check out her website! It’s one of my go-to sites.)

Serves 2-3. Ingredients:

  • 16 oz skinless boneless chicken breasts, cut into even, bite sized pieces
  • salt and pepper to taste
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 2 tbsp grated parmesan cheese
  • olive oil spray

Directions:

Preheat oven to 425°. Spray a baking sheet with olive oil spray.  Put the breadcrumbs, panko and parmesan cheese in a bowl and stir to combine.

Season your chicken with salt and pepper as desired and add your olive oil to chicken – mix thoroughly.

Add your oiled and seasoned chicken, a few chunks at a time, into your breadcrumb mixture.  Toss to coat.  Then put your chicken on your sprayed baking sheet.  Lightly spray the top of your chicken with olive oil spray.

Bake for 8-10 minutes.  Then, flip your chicken and cook for an additional 4-5 minutes – or until cooked through.

Roasted Butternut Squash Fries – found on Pinterest at this site

Serves 2-3.  Ingredients:
  • 1 3/4 pounds fresh whole butternut squash (approximately 2 small whole squash)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked black pepper
  • 1/4 tsp smoked paprika (we substituted with cayenne pepper for some spice)
  • 1/4 tsp garlic powder
Preheat oven to 400°F and line a sheet pan or two with parchment paper.

With a potato peeler, carefully peel the entire whole butternut squash of its skin.  Cut the top and bottom off of the squash, and then cut in half length wise.  Scoop out any and all seeds from inside and discard.

Cut squash into 1/3″ thick french fry pieces and add to a bowl.  The secret is to make them uniform so they cook evenly!! I cut them thin to cut down on cooking time.  Add your oil, salt, pepper, paprika and garlic powder and mix to combine.

Spread fries on your sheet pans in one layer and bake 50-55 minutes, flipping the fries over half way through cooking to evenly brown. Check every 15-20 minutes to make sure they aren’t burning.  But to crisp these up, they should be neeeear burnt, so they aren’t soft.  The fries are done with they have crisped up and browned along the sides.  Serve immediately!

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One thought on “Lightened Chicken Nuggets and Roasted Butternut Squash Fries

  1. Pingback: Classic Old Fashioned or a Fruity Twist | temple adventure

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