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35 min
|
easy
This easy chicken nugget bento box makes lunchtime fun, colorful, and kid-friendly without a drive-thru in sight.
Juicy homemade chicken nuggets with a crispy Parmesan-panko coating feel like a treat, but you know exactly what is inside.
Fresh grapes and crisp Gala apple slices round it out for a simple, no-fuss lunch you can pack in minutes.
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Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
Lightly spray the parchment with cooking oil spray so the nuggets crisp instead of sticking.
In a shallow bowl, whisk together the flour, salt, black pepper, and garlic powder until well combined.
In a second shallow bowl, beat the eggs with the tablespoon of water until the mixture looks smooth and light.
In a third shallow dish, mix the panko breadcrumbs with the grated Parmesan cheese.
Arrange the flour, egg mixture, and panko mixture in a row to make coating the nuggets quick and tidy.
Pat the chicken pieces dry with paper towels so the coating sticks better.
Toss a few pieces at a time in the seasoned flour, shaking off any excess.
Dip the floured chicken into the egg, then roll in the panko mixture, pressing gently so the crumbs adhere.
Place the coated nuggets on the prepared baking sheet, leaving a little space between each piece for better browning.
Lightly spray the tops of the nuggets with more cooking oil spray to help them crisp and turn golden.
Bake for 12 to 15 minutes, turning once halfway, until the nuggets are cooked through and no longer pink.
Check that the internal temperature reaches 165°F for safe, juicy chicken.
Let the nuggets cool for at least 5 to 10 minutes before packing so the breading stays crisp.
Rinse the green grapes well under cool water and pat them dry with a clean kitchen towel.
Slice the Gala apple just before packing, or toss the slices with a little lemon water to slow browning.
Divide the cooled nuggets, grapes, and apple slices between lunch boxes, using small cups or compartments to keep items separate.
| Energy | 338 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 8 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This simple bento box pairs nicely with yogurt tubes, cheese sticks, or a small container of hummus for dipping.
For a fun twist, add colorful veggies like cucumber coins or baby carrots for crunch and extra vitamins.
Kids can also help assemble their own boxes, which makes lunchtime feel special and encourages them to try everything.
Robin, Portland: I had never made baked chicken nuggets before this. My kids really liked them. I did them on a cookie sheet with parchment so it was easy clean up. I used about 1 lb chicken breast cut kinda small. The breading seemed a little dry so I added a tiny splash more water to the egg. I packed it up with grapes and apple slices for lunch. It was really good!
: Happy your kids enjoyed them, Robin!
baker388, New York, NY: These baked nuggets came out perfectly crisp and cheesy thanks to the panko and Parmesan. Easy breading setup, quick bake time, and the grapes and apple made a simple, kid-friendly bento.
: Happy to hear that!
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