Chicken Nuggets with Honey Mustard, Carrots + Cauliflower
Why we love it:
- 1 pound Chicken Breast (boneless, skinless, thighs are great too)
- 2 cups Buttermilk
- 1 teaspoon Kosher Salt (divided)
- 1 head Cauliflower
- 2 Carrots
- 1 Tablespoon Extra Virgin Olive Oil (divided)
- 11⁄2 cups Breadcrumbs
- 1 teaspoon Dried Italian Seasoning
- 1 teaspoon Unsalted Butter
- 2 teaspoons Honey
- 2 teaspoons Dijon Mustard (whole grain is wonderful here)
1. PREHEAT THE OVEN TO 425 DEGREES
Slice the chicken into pieces - you can opt for roughly square shapes as in our photo, or 1” thin strips the length of the breast. Place them in a bowl. Pour the buttermilk over the chicken. Add ¼ of the total salt.
Cut the cauliflower into florets. Use the leaves and most of the core too - you can trim off just the yellowed or dry leaves and core. Place on a baking sheet.
Wash carrots, keep the peel on. Dice into 1” chunks and add to the cauliflower.
Toss both with ½ of the olive oil and another ¼ teaspoon salt. Place pan in the oven and roast for about 17 minutes, tossing once or twice, until veggies are browned and just tender throughout.
Place the bread crumbs in a 9 x 13 inch casserole dish. Add the remaining salt and the dried Italian seasoning. Gently stir.
Lift chicken pieces out of the buttermilk and place in the breadcrumbs. Toss to coat and gently press on each piece to adhere the crumbs.
Drizzle about ½ of the remaining olive oil on a baking sheet, then place the nuggets on the pan. Drizzle the tops with the last of the olive oil and dot evenly with the butter.
Place in the oven and roast for about 10 minutes. After that time, slide out the pan and close the door, gently use tongs and/or a spatula to flip the pieces over. Bake for an additional 5-10 minutes or until baked through (time will depend on how large your pieces are).
5. HONEY MUSTARD
Stir together honey and mustard until evenly combined.
Serve the nuggets with sauce for dipping and roasted veggies on the side.