Cheesy Chicken Nuggets & Rainbow Veggie Chips

• Place veggie fries on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat. 

TIP: If your oven tray is crowded, divide veggies 
between two trays.
Little cooks: Help with sprinkling over the salt and 
tossing the veggie fries.

• Bake veggie fries until tender, 20-25 minutes.

• Meanwhile, in a shallow bowl, combine the 
plain flour and Kiwi spice blend. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs and grated 
Parmesan cheese.
• Coat diced chicken in the flour mixture, 
followed by the egg and finally into the 
breadcrumbs. Transfer to a plate. 

Little cooks: Help crumb the chicken! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers. 

• In a large frying pan, add enough olive oil to 
cover base and heat over medium-high heat.
• Cook crumbed chicken in batches, turning 
occasionally, until golden and cooked through 
(when no longer pink inside), 5-6 minutes. 
Transfer to a plate lined with paper towel. 

TIP: Add extra oil if needed so the nuggets do not 
stick to the pan.