Name: Chicken Nugget Dinner on a Stick recipe
Ingredients: 16-24 chicken nuggets (cooked or uncooked, depending on your choice – see notes); 1 large red bell pepper, cut into 1-inch pieces; 1 large green or yellow bell pepper, cut into 1-inch pieces; 1 cup cherry or grape tomatoes; 1 medium zucchini, cut into ½-inch thick rounds or half-moons; 1 cup baby potatoes, halved or quartered if large; 1/4 cup olive oil; 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, thyme); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and freshly ground black pepper to taste; 6-8 skewers (if using wooden/bamboo, soak in water for 30 minutes); Optional: Your favorite dipping sauces for serving (BBQ, honey mustard, ketchup, ranch)

Ingredients

Scale

- 16–24 chicken nuggets (cooked or uncooked, depending on your choice – see notes)

- 1 large red bell pepper, cut into 1-inch pieces

- 1 large green or yellow bell pepper, cut into 1-inch pieces

- 1 cup cherry or grape tomatoes

- 1 medium zucchini, cut into ½-inch thick rounds or half-moons

- 1 cup baby potatoes, halved or quartered if large

- 1/4 cup olive oil

- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, thyme)

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- Salt and freshly ground black pepper to taste

- 6–8 skewers (if using wooden/bamboo, soak in water for 30 minutes)

- Optional: Your favorite dipping sauces for serving (BBQ, honey mustard, ketchup, ranch)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Potatoes:
  - - Place the baby potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 8-10 minutes, or until they are just fork-tender but still firm (par-cooked). Drain well. Alternatively, microwave them with a tablespoon of water in a covered bowl for 4-6 minutes until slightly tender. Let them cool slightly.

1. Preheat Oven & Prepare Baking Sheet:
  - - Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

1. Season Vegetables and Potatoes:
  - - In a large bowl, combine the bell pepper pieces, cherry tomatoes, zucchini rounds, and the par-cooked potatoes.
  - - Drizzle with olive oil. Sprinkle with Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss gently to ensure everything is evenly coated.

1. Assemble the Skewers:
  - - Thread the chicken nuggets and seasoned vegetables/potatoes onto the skewers in an alternating pattern. For example: potato, bell pepper, chicken nugget, zucchini, cherry tomato, chicken nugget, bell pepper, etc.
  - - Try to leave a little space between items for even cooking.
  - - Arrange the assembled skewers in a single layer on the prepared baking sheet.

1. Bake the Skewers:
  - - If using pre-cooked store-bought nuggets: Bake for 15-20 minutes, flipping the skewers halfway through, until the vegetables are tender and slightly caramelized, and the nuggets are heated through and crispy.
  - - If using uncooked homemade nuggets (or store-bought raw/frozen that need full cooking): Bake for 20-30 minutes, flipping halfway, until the nuggets are cooked through (internal temperature reaches 165°F or 74°C) and golden, and the vegetables are tender. You might want to give the nuggets a head start by baking them for 5-10 minutes before adding to skewers with quick-cooking veggies, or ensure your veggie pieces are large enough to handle the longer cook time.

1. Rest and Serve:
  - - Once cooked, let the skewers rest for a few minutes.
  - - Serve warm with your favorite dipping sauces on the side.

Nutrition

Serving Size: one normal portion
Calories: 350-450