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+ servings

Salt and Pepper Chicken Nuggets

  • Prep Time
    20 MINS
  • Cook Time
    30 MINS
  • KCals 210
  • Carbs 12G
6 Servings


  • 3 large skinless chicken breasts cut into 3 - 4cm chunks
  • 150 g wholemeal bread blitzed into breadcrumbs
  • 2 medium eggs lightly beaten
  • 1 tbsp sea salt
  • 1 tbsp granulated sweetener
  • 1/2 tbsp Chinese five spice powder
  • 1 good pinch of dried chilli flakes
  • 1 tsp ground white pepper
  • 1/2 green pepper finely diced
  • 1/2 red pepper finely diced
  • 2 spring onions finely chopped
  • 1 small red chilli finely chopped (deseeded if wished)
  • low calorie cooking spray


  1. Pre-heat the oven to 180ºC. Line a large baking tray with greaseproof paper and spray with low calorie cooking spray.

  2. For the salt and pepper mix: Place a small frying pan over a low heat and add the sea salt. Toast the sea salt in the frying pan for 1 - 2 minutes, stirring, until lightly golden in colour.

  3. Place the toasted sea salt in a small bowl and stir in the sweetener, Chinese five spice powder, chilli flakes and white pepper.

  4. Place the lightly beaten egg on a plate and the breadcrumbs on another plate.

  5. Dip the chunks of chicken in the egg, turning to coat all over, then dip in the breadcrumbs and coat well.

  6. Place the breaded chicken on the baking tray and sprinkle the salt and pepper mixture over, turning to sprinkle on all sides. Spray with low calorie cooking spray.

  7. Place in the oven for 25 - 30 minutes, turning once, until the chicken is golden and thoroughly cooked through. Test that the chicken is cooked by cutting a piece in half, the juices should run clear and there should be no signs of pinkness.

  8. Place a small frying pan on a medium heat and spray with low calorie cooking spray. Add the green pepper, red pepper and chilli and fry for 2-3 minutes, stirring. Add the spring onion and cook for a further 1-2 minutes, stirring well.

  9. Sprinkle the vegetable mixture over the cooked chicken nuggets and serve at once.