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

Active: 25 minTotal: 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 (video)
  • Sweet potatoes - 1 lb, peeled & cubed
  • Onions - 1, chopped
  • Cooking oil - 1 Tbsp
  • Vegetable broth - 1 quart
Panko-Breaded Chicken "Nuggets":
  • Zucchini - 1 lb, quartered into wedges
  • Cooking oil spray
  • Panko breadcrumbs - 1 cup ((why panko?))
  • 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 / Zucchini – Prep as directed

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 zucchini. 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 breaded zucchini with condiments of choice (like ranch dressing, mayonnaise, mustard – I’m sure you’ll find something in that fridge of yours!)

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Nutrition Facts

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

This meal has 76 reviews

Simple but good. I would add the sweet potatoes to the early prep

By: Tracy
Posted: Sep 04, 2014
Diet: Original

Everything was just okay, very bland as is. Had to spice things up quite a bit but after that it was pretty good. Probably won't make it again but I'm excited to try the mac and cheese tomorrow with the soup.

By: Tim
Posted: Aug 29, 2014
Diet: Original

I'm a big fan of the soup; the nuggets are just fine. For the soup, I had to add 3 more cups of water to cover the veggies. After it cooked, I removed and set aside two cups of liquid before pureeing. After we ate and I set aside 1.5 cups for tomorrow's mac 'n' cheese, I added 1cup of the saved soup liquid back in to our remaining leftovers since the soup seemed to thicken as it cooled and I wanted to stretch the leftovers farther. The nuggets definitely improve with a tasty condiment for dipping. Prep alone took me 40 minutes and I'm no slouch with a knife. The cooking process took ~50 minutes because it took awhile for the soup to boil (I need to crank up the stove higher next time). Boiling and baking times were as advertised, thankfully.

By: Autumn
Posted: Aug 09, 2014
Diet: Original

I was a little wary of the chicken nuggets because of the fast food connotation, but they were absolutely delicious! Perhaps they should be renamed Breaded Chicken Cutlets, or something that represents a more mature take on the chicken nugget. I used barbecue sauce for dipping the chicken, so I had to add that to my shopping list. The soup was also fantastic! I followed the directions given in the recipe to spice the soup and enjoyed the flavors quite a bit!

By: Caroline
Posted: Aug 09, 2014
Diet: Original

Soup was great! I used homemade chicken broth. The nuggets were excellent. I just seasoned the breadcrumbs and tasted them before coating the chicken. I used some grated parm.

By: Elizabeth
Posted: Aug 06, 2014
Diet: Original

Very good and very kid friendly.

By: Laura
Posted: Aug 01, 2014
Diet: Original