Chicken nuggets, favorite of young and old. This recipe makes the tastiest little bites that are actually good for you.

Serves 4

• 1½ cups panko breadcrumbs

• 2 tbsp. olive oil

• 1 tsp. salt

• 1 tsp. black pepper

• 1 tsp. onion powder

• 1 tsp. paprika

• ½ tsp. garlic powder

• ¼ tsp. cayenne pepper

• 2 eggs

• 2 tbsp. unsweetened almond milk

• 1 lb. boneless skinless chicken breast, cut into cubes

Preheat the oven to 400°F, 

Place the breadcrumbs on a large baking sheet and spray with a little olive oil. Place in the oven and bake for 2 minutes, stir the breadcrumbs and return to the oven to bake for a further 2-3 minutes, until the breadcrumbs are golden brown.

Transfer the breadcrumbs to a bowl and add the salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.

In a separate shallow bowl, whisk together the eggs and almond milk. Set aside.

Line the large baking sheet with baking paper and place a wire rack over it. Grease the rack with olive oil.

Dip each piece of chicken into the egg/milk mixture, then into the breadcrumb mixture, until evenly coated. Place the chicken directly onto the wire rack.

Generously spray the tops of the chicken nuggets with olive oil spray. Place the chicken into the hot oven to bake in the oven for 15-20 minutes until cooked through and golden.

Serve the chicken nuggets with your favorite sauce (not included in nutritional breakdown).

• Calories: 325

• Fat: 13g

• Carbs: 17g

• Protein: 22g

• Fiber: 0g