This Low Calorie High Protein Chicken Nuggets recipe is just 359 calories, and has 52g of protein!
Perfect for quick weeknight dinners, or for meal prep. These healthy chicken nuggets can be made ahead and easily reheated just like store-bought chicken nuggets.
These protein nuggets are quick! They take just 30 minutes including prep time, and are quite the crowd pleaser.
Low Calorie High Protein Chicken Nuggets
What You’ll Find in this Article:
Ingredients in Healthy Chicken Nuggets
You can easily make these low calorie chicken nuggets gluten-free. Simply use gluten-free Panko breadcrumbs when making this recipe.
You can easily lower the sodium by removing the salt from the recipe. I like to swap it out for lemon zest.
Shopping List for Skinny Chicken Nuggets:
- Dijon mustard
- Egg
- Panko bread crumbs
- Chili powder
- Paprika
- Garlic powder
- Salt and pepper
- Chicken breasts
- Olive oil spray
- Measurements in the recipe card below
How to Make Healthy Chicken Nuggets
To keep the calories low, I use parchment paper. Tis means you won’t need to grease the baking sheet, thus saving calories.
It also makes the cleanup extra easy! But you can grease the baking sheet if you don’t have parchment paper.
How to Make Skinny Chicken Nuggets:
- Preheat oven to 400°, and cover a sheet pan with parchment paper.
- In a large bowl, whisk the Dijon mustard and egg together.
- In a second bowl, combine the breadcrumbs, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cubed chicken breasts to the bowl with the eggs, and mix together.
- One at a time, remove the chicken pieces from the egg, allowing any access to drop off. Dredge in the breadcrumbs, and move to the prepared sheet pan.
- Spray the homemade chicken nuggets with olive oil.
- Bake for 20 minutes, flipping once. Serve hot.
- (AIR FRYER DIRECTIONS BELOW IN RECIPE CARD)
Low Calorie High Protein Chicken Nuggets Recipe
This easy homemade chicken nuggets recipe is just 359 calories and has 52.4g of protein per serving!
More Low Calorie Chicken Recipes:
Low Calorie High Protein Chicken Nuggets
Equipment
Ingredients
- 1 teaspoon dijon mustard
- 1 egg
- 1 cup Panko bread crumbs
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 pounds chicken breasts cut into bite sized pieces
- Olive oil spray
Instructions
Oven Directions:
- Preheat oven to 400°, and cover a sheet pan with parchment paper.
- In a large bowl, whisk the Dijon mustard and egg together.
- In a second bowl, combine the breadcrumbs, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cubed chicken breasts to the bowl with the eggs, and mix together.
- One at a time, remove the chicken pieces from the egg, allowing any access to drop off. Dredge in the breadcrumbs, and move to the prepared sheet pan.
- Spray the homemade chicken nuggets with olive oil.
- Bake for 20 minutes, flipping once. Serve hot.
Air Fryer Directions:
- Preheat the air fryer to 375 degrees.
- In a large bowl, whisk the Dijon mustard and egg together.
- In a second bowl, combine the breadcrumbs, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cubed chicken breasts to the bowl with the eggs, and mix together.
- One at a time, remove the chicken pieces from the egg, allowing any access to drop off. Dredge in the breadcrumbs, and add to the air fryer.
- Spray the homemade chicken nuggets with olive oil.
- Air Fry for 15 minutes until cooked through.
Nutrition
Nutrition and Calories in Chicken Nuggets
The nutrition and calories below is based off 1 serving (1 cup) of the Low Calorie Homemade Chicken Nuggets Recipe above.
Important Note: As a reminder, at Lose Weight By Eating it is my goal to make you healthier, all-natural versions of your favorite recipes… not all will be “diet worthy” depending on the diet you are on. But they will be healthier versions to help curb your cravings.
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
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Article History:
- Originally written and published March 19, 2021 by Audrey Johns
- Updated on October 5, 2023 by Audrey Johns
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