Skinny Zucchini Parmesan Chicken Nuggets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded chicken nuggets blended with zucchini and crushed cornflakes for crunch and nutrition. Baked until crispy, they have a chip-like texture and can be served with various dipping sauces.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless chicken tenderloins (cut into nugget-sized pieces)
- 1 cup buttermilk
- 1/2 cup finely grated zucchini (squeezed dry with a paper towel)
- 2 cups cornflakes (finely crushed)
- 1/4 cup cornmeal or whole wheat flour
- 1/4 cup finely grated parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 cup ketchup
- 2 tablespoons Sriracha (hot chili sauce)
- 1/4 cup fresh basil (finely chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1239mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 104mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.