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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
  • Chicken stock - 1 quart
Panko-Breaded Chicken "Nuggets":
  • Skin/bone-less chicken breasts - 1 lb, sliced
  • 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 – Prep as directed
  3. Chicken – Slice into “nuggets.” Season with salt & pepper. Tenderize with a fork (see video)

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!)

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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

Ratings

Original (172)
Gluten-free (4)
Paleo (5)
Vegetarian (6)

76 reviews

The soup was good...very comforting and creamy. Could use a little more punch with some spices or something, but I wanted to leave it pretty basic for the mac & cheese the next day. The chicken was good -- the tenderizing worked really well to keep them nice and moist and yummy while baking, but the flavor was not amazing, even with spices in the panko. Next time, I might marinate the chicken a day ahead so there is some more flavor right in it (I'd do this with the fish from the first sample menu as well). Overall really tasty. We are going to use leftover chicken in some chicken wraps for lunch!

By: Mallory
Posted: Feb 22, 2014
Diet: Original
0 Helpful

I loved the butternut squash soup moreso than I loved the chicken nuggets, but that's because I have my own recipe similar to this one with panko bread crumbs, so I'm a little biased. But the soup was delicious and super filling!

By: Raechel
Posted: Feb 20, 2014
Diet: Original
0 Helpful

The nuggets were OK, will add more seasoning next time. The soup was surprisingly delicious! I used my vitamix to purée and it made the soup the perfect consistency.

By: Anne
Posted: Feb 14, 2014
Diet: Original
0 Helpful

I liked the soup. Maybe I needed to salt the chicken a bit more; it was a bit bland.

By: Jamie
Posted: Feb 01, 2014
Diet: Original
0 Helpful

This meal was so awesome! I don't know if it was tenderizing the chicken or what, but they were crispy, flavorful, and juicy. The hubs LOVED it. The soup was really good too although I feel it needed a little something else!

By: Joni
Posted: Jan 30, 2014
Diet: Original
0 Helpful

soup was great, nuggets were a disappointment

By: Kelli
Posted: Jan 29, 2014
Diet: Original
0 Helpful