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Panko-Breaded Chicken "Nuggets"
with butternut squash and sweet potato soup

Active: 25 min Total: 35 min

Panko makes these chicken nuggets light and crunchy at the same time. You'll want to dunk them into your sweet and creamy butternut squash and sweet potato soup

Ingredients

Servings:
4
Metric
Butternut Squash and Sweet Potato Soup:
  • Butternut squash - 1, cubed (<a href="https://vimeo.com/63765872">video</a>)
  • Sweet potatoes - 1 lb, peeled & cubed
  • Onions - 1, chopped
  • Cooking oil - 1 Tbsp
  • Chicken stock - 1 quart
Panko-Breaded Chicken "Nuggets":
  • Skin/bone-less chicken breasts - 1 lb, sliced
  • Cooking oil spray -
  • Panko breadcrumbs - 1 cup ((why <a href="http://www.chow.com/food-news/54616/how-is-panko-different-from-breadcrumbs/" target="blank">panko</a>?))
  • Basil, oregano, or Italian seasonings - 1 Tbsp
  • Paprika - 1 tsp
  • Kosher salt - 1/2 tsp
  • Egg - 1

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Butternut squash – Peel, remove seeds, and cube (Trick: pop in microwave for ~3 minutes to soften skin first)
  2. Sweet potatoes / Onions – Prep as directed
  3. Chicken – Slice into “nuggets.” Season with salt & pepper. Tenderize with a fork (see video)

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Make

  1. Preheat oven to 375F (191C) degrees
  2. Heat a >5 quart (4.73 liters) Dutch oven over medium-high heat. Add oil and then onions with a dash of salt to heated oil. Saute for 3 minutes and then add in butternut squash and sweet potatoes with a bit more salt. Pour in enough stock / broth to cover all ingredients (if you don’t have enough stock, use water). Cover and bring to a boil. Simmer for 15 minutes and then remove from heat
  3. Line a sheet pan with foil and coat with cooking spray (or just brush on some oil)
  4. In a medium-sized bowl, mix together panko with spices and seasonings. Whisk egg and pour over chicken. Toss individual pieces in panko and place on sheet pan. Spray with some more cooking spray and bake in oven for 12 to 15 minutes
  5. Puree soup with an immersion blender. Season to taste with salt and pepper
  6. Serve “nuggets” with condiments of choice (like BBQ sauce, ketchup, mustard – I’m sure you’ll find something in that fridge of yours!)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (173)
Gluten-free (4)
Paleo (5)
Vegetarian (6)

76 reviews

The juice was moist and soft but I didn't really care for the spices. I will try others the next time.

By: Ruth
Posted: Aug 18, 2017
Diet: Original
0 Helpful

The nuggets were delicious. The soup was OK. I added some extra spices but it still felt like it was missing something. I'll make the chicken again but not the soup.

By: Kia
Posted: Jul 01, 2015
Diet: Original
0 Helpful

I messed with the soup recipe (sherry, nutmeg, butter, milk, s&p) and it came out really good (too watery, removed 2+c of stock & it was perfect. Chicken was excellent. Also made broccoli. A bit labor intensive, but prepped the day before & it came together easily.

By: Kristin
Posted: Jun 03, 2015
Diet: Original
0 Helpful

Quick and easy

By: Carmel
Posted: Feb 20, 2015
Diet: Original
0 Helpful

These were yummy. I was a bit lazy today, so I didn't make the soup. I served the chicken with roasted red potato wedges.

By: Aishah
Posted: Oct 26, 2014
Diet: Paleo
0 Helpful

Not super hot on the soup but I really liked the chicken. I added some psrmesan cheese to the breadcrumb mixture.

By: Michelle
Posted: Sep 19, 2014
Diet: Original
0 Helpful