Chicken Nuggets and Salad

Ingredients:

For the Chicken Nuggets:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• Cooking spray

For the Salad:

• Mixed salad greens (lettuce, spinach, arugula, etc.)
• Cherry tomatoes, halved
• Cucumber, sliced
• Carrots, shredded
• Your favorite low-fat salad dressing

Instructions:

For the Chicken Nuggets:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each chicken piece into the beaten eggs and then coat it with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere.
4. Place the coated chicken pieces on the prepared baking sheet.
5. Lightly spray the tops of the nuggets with cooking spray.
6. Bake for 15-20 minutes or until the chicken is cooked through and the coating is golden brown and crispy.

For the Salad:

1. In a large bowl, toss together mixed salad greens, cherry tomatoes, cucumber, and shredded carrots.
2. Drizzle your favorite low-fat salad dressing over the salad and toss to combine.

Serve:

1. Arrange the homemade chicken nuggets on a plate alongside the fresh salad.
2. Enjoy your Weight Watchers-friendly chicken nuggets and salad!