This family meal is a surefire winner, playing off a kid favorite, chicken nuggets. In only twenty-five minutes, we’ve got some multitasking and time-saving tips to help you prepare this balanced family meal, without the guilt of serving processed foods to make your family happy. We deliver that crunchy, familiar chicken with a side of comforting buttery parsley potatoes and crispy, spicy roasted green beans using gluten free products and healthier cooking methods you’ll feel great about. Let’s get started!
The 25 minute break-down:
Here’s how you can multitask this recipe, cooking several things simultaneously to get it all ready and on the dinner table in 25 minutes.
The 25 Minute Meal – Strategies
(full recipes below)
Prep to cook (10 minutes):
Chefs always get organized for the entire recipe before they “get cooking.”
- Read the recipe and get ALL of your ingredients out. Make sure you have everything before you begin.
- Turn your oven on to 400F.
- Give the potatoes a quick rinse, throw them in a pot, cover with water and put on the stove on high temperature.
- Get out a pan to sear the chicken (that can also go in the oven) and a cookie sheet to roast the green beans. Line the cookie sheet with parchment or tin foil.
- Wash the green beans and parsley and dry them with paper towels.
- Set up your breading station: one bowl with the cracked eggs, beaten and one bowl with the breadcrumbs. Put them right next to the stove and the pan you’ll use to cook the chicken. Also get out a plate and line it with paper towels where your chicken will rest after it finishes cooking in the oven.
- Get out a bowl where you’ll put the potatoes after they come out of the pot. Also get out a colander and place it in the sink where you’ll drain the potatoes when finished boiling.
- Check your pot with the potatoes; when the water starts to boil, turn the heat on a low simmer. Set the timer to 15 minutes.
The 15-minute cooking game-plan:
- Rip off a big bunch of parsley leaves and give them a rough chop. Throw them in a bowl with 2 tablespoons of butter. This is where your boiled potatoes will go.
- Toss green beans with the olive oil, salt, and hot pepper flakes, and place on the cookie sheet.
- Heat the pan you’ll cook the chicken in over high heat. Add the oil and allow to get hot for 1-2 minutes while you get the chicken cutlets breaded first in the egg and then dipped in the bread crumbs.
- Now you can put the breaded chicken into your hot, oiled pan. Sear on both sides for two minutes each.
- Transfer the pan to the oven. Set your timer for 10 minutes.
- By now, the potatoes are almost done. Drain the water, and when they come out of the pot, you’ll give them a quick chop through into four quarters and toss them in the butter and parsley in your bowl.
- Remove chicken from the oven after 10 minutes and allow to rest on the paper towel lined plate. Check the green beans and remove when they are the consistency you like!
- You’ve done it! A well-balanced meal in 25 minutes. Bravo!
- Four chicken cutlets (can also use pork)
- 1 cup breadcrumbs (we use a gluten free brand)
- 2 eggs
- ¼ cup vegetable oil
- 1 lemon
- Small bunch parsley (optional)
- Turn to 400F. Get out an ovenproof pan to sear the cutlets.
- Set up your breading station: beaten eggs in one bowl, breadcrumbs in another, and chicken cutlets on a plate. Set them next to the stove.
- Heat pan on stove and add oil. Season chicken with salt while waiting for oil to heat up.
- Dip cutlets in eggs first, then breadcrumbs and add to hot pan.
- Allow to sear two minutes per side; do not move or try to flip until the two minutes have passed in order to get brown sear on each side.
- Transfer pan to the oven and finish cooking for 10 minutes.
- Allow cutlets to rest on a plate lined with paper towels. They will also capture any excess oil on the cutlets. Lightly sprinkle with salt to taste.
- Serve with a piece of lemon on the side. You can also top with some chopped parsley.
- 8-10 small white potatoes
- 2 tablespoons unsalted butter
- 1 small bunch parsley, chopped
- salt and pepper
- Wash potatoes. Place them in a pot and cover with water.
- Bring water to a boil, then lower to a simmer. Set timer for 15 minutes once simmering.
- In a separate bowl, place 2 tablespoons of butter, cut into small chunks, and a small bunch of chopped parsley.
- Check the potatoes at 15 minutes by inserting a knife in a potato; you should be able to insert and remove it easily.
- Drain potatoes. Give them a quick cut down the middle and across to create four segments; add to the bowl with the butter and parsley while still hot. Toss all together with approximately a teaspoon of salt and ¼ teaspoon pepper.
- Two cups green beans (we like the thin French variety)
- ½ teaspoon salt
- 1 tablespoon olive oil
- ⅛ teaspoon hot pepper flakes
- Set oven at 400F.
- Wash green beans and dry with a towel. We leave the ends on for ease and efficiency, but you can cut them off.
- Toss in a bowl with olive oil, salt, and hot pepper flakes.
- Place on a parchment paper lined cookie sheet and roast for 10-15 minutes until they are still slightly crunchy.
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