Chicken Nugget Charcuterie

For the Chicken Nuggets

• 16 oz raw chicken breast, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil
• 6 Tbsp Italian style breadcrumbs
• 2 Tbsp Parmesan cheese
• Olive oil spray

For the Produce & Dip

• 6 low-fat mozzarella cheese sticks
• 2 lbs grapes
• 5.3 oz non-fat plain Greek yogurt
• 1 1/2 Tbsp ranch dip mi
• 2 cucumbers
• 8 oz baby carrots

Instructions

1. Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
2. Put the vegetable oil in one bowl and the breadcrumbs, panko and Parmesan cheese in another.
3. Season chicken with salt and pepper, then put in the bowl with the vegetable oil and mix well so the olive oil evenly coats all of the chicken.
4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
5. Lightly spray the top with olive oil spray then bake 8-10 minutes.
6. Turn over then cook another 4-5 minutes or until cooked through.
7. Combine Greek yogurt and ranch seasoning to make dip.
8. Wash produce and chip into bite sized pieces as needed.
9. Arrange foods on board – enjoy!