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Mexican Chicken Nuggets

  • Prep Time
    10 MINS
  • Cook Time
    15 MINS
  • KCals 231
  • Carbs 18G
4 Servings


  • 3 skinless chicken breasts 140g each, cut in 3-4cm pieces
  • 72 g panko breadcrumbs
  • 300 g reduced fat feta cheese
  • 3 tbsp fat free yogurt
  • 2 tbsp lighter than light mayonnaise
  • 2 limes zested and juiced
  • 2 tsp garlic powder
  • 2 tbsp fresh coriander chopped
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ fresh red chilli finely chopped
  • ½ tsp black pepper
  • 1 lime cut into wedges (optional)
  • salt and pepper to taste
  • low calorie cooking spray


  1. Pre-heat oven to 190°c.

  2. In a mixing bowl, add garlic powder, cumin, paprika, oregano, 1/2 of the lime juice and mayonnaise and mix well.

  3. Add chicken pieces and coat thoroughly. In a separate bowl add the breadcrumb, lime zest, black pepper and a pinch of salt.

  4. Spray a baking tray with low calorie cooking spray then dip chicken into breadcrumbs one at a time and transfer to tray.

  5. Spray the top of the chicken with low calorie cooking spray. Bake for 10-15 minutes until golden brown, turning halfway.

  6. To make the dip, mix the feta, coriander, chilli, the remainder of the lime juice and yoghurt in a small bowl.

  7. Serve the cooked chicken with lime wedges and the sauce.