Chicken Nugget with Roseval Potatoes

I make this chicken nugget from tender chicken breast (Beter Leven 2 stars) and coat it with a light layer of wheat flour, free-range egg, and breadcrumbs. I briefly fry this 'nugget' in hot sunflower oil, resulting in a crispy, tender, and non-greasy treat. The Roseval potatoes are roasted in their skins until golden brown in the oven, served alongside steamed green beans and carrots.

Chicken schnitzel (chicken breast - Beter Leven 2 stars, breadcrumbs - gluten) [gluten], green beans, carrot, Roseval potato, paprika powder, pasteurised free-range egg, breadcrumbs [gluten], panko (contains gluten) [gluten], pepper and salt, sunflower oil.

Allergens: ei, gluten.

Microwave

Remove the chicken nugget (1 serving) from the tray. Heat the potatoes and vegetables loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Add the chicken nugget to the baking paper for the last minute. The chicken nugget will not become crispy in the microwave.

Oven — 200°C, 15-25 minMarleen's choice

Remove the chicken nugget (1 serving) from the tray. Heat the potatoes and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Add the chicken nugget to the baking paper for the last 5-10 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy105,52 kcal

Fat2,39 g

of which saturated0,54 g

Carbohydrates13,69 g

Dietary fibre2,22 g

Protein6,07 g

Salt0,33 g

Average weight: 275 g