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rosemary lemon chicken nuggets in a wide horizontal shot on a ceramic plate with rosemary sprigs and lemon wedges, on a stone surface, natural light, shallow depth of field, landscape orientation

Rosemary Lemon Chicken Nuggets

Baked nuggets with a hint of rosemary and lemon zest for a flavor boost.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cut into nuggets
  • 1 cup panko
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp lemon zest
  • 2 eggs beaten
  • 0.5 tsp salt
  • 2 tbsp olive oil

Method
 

  1. Preheat oven to 400F and line a baking sheet.
  2. Mix panko with rosemary, lemon zest, and salt.
  3. Dip chicken in egg, coat in the rosemary crumbs, and arrange on the pan.
  4. Drizzle with oil and bake 20 minutes, flipping once, until golden.
  5. Finish with a squeeze of lemon.

Notes

Pat the chicken dry first so the coating sticks.