Chicken Nuggets with Corn, Black Bean and Avocado Salad
- 2 Chicken Breasts
- 1/2 cup Egg Whites
- 1.5 cup Whole Wheat Panko Crumbs
- Salt & Pepper
- 1 cup Frozen Corn Kernels, thawed and drained
- 1 can Black Beans
- 1 Avocado, diced
- Olive Oil
TWO: Set up your breading station. Egg Whites in a bowl and panko crumbs on a plate. Season panko with salt and pepper.
THREE: Put your chicken chunks in the egg whites and then bread with panko crumbs.
FOUR: Heat up olive oil in a large, ovenproof pan (I used cast iron and about 2 Tbsp of oil).
FIVE: When oil is shimmering, add chicken and cook for about 3-4 minutes or until golden brown, then cook on the other side for the same amount of time.
SIX: When nuggets are brown, put the pan in the heated oven for about 7-8 minutes.
SEVEN: While nuggets are in the oven, add your corn kernels to a warm pan. Saute until golden brown. Add the black beans and cook until warm. Stir in the diced avocado.
Enjoy! He sure did!