herbs de Provence chicken nuggets with spiced lentils

herbs de Provence chicken nuggets with spiced lentils

My husband is a picky eater so I’ve had to face the facts that cooking for him comes with its challenges.  But when I tell him I’m cooking Herbs De Provence Chicken Nuggets his eyes light up.  I know the guy loves this meal but I always feel adolescent serving him nuggets.  So when my son, who also is a picky eater (how did I get so lucky) wanted to eat these too I had to just give in to my inner child and make the nuggets.  I was able to please both my picky eaters in my house, and had fun making them in the process!   This recipe is great because its everything you want in a chicken nugget but without all the fat and heavy breading. I love that you don’t have to do the typical breading stations with flour and eggs.  I eliminated that part to give you a healthier option and honestly you don’t even miss that extra breading.  The Herbs de Provence spice is a wonderful compliment to chicken and it pairs perfect with my spiced lentils!  It’s new flavors but ones I’m sure will become a staple in your home!


Heres how to make it….


INGREDIENTS (serves 4)

–          1 pound Chicken Breast cut into nugget form

–          1 cup Panko Bread Crumbs (or any kind of unseasoned bread crumb)

–          1 tbsp. Herbs de Provence

–          ½ tsp. kosher salt

–          ¼ tsp. pepper

–          2 tbsp. good Olive Oil


–          1 cup of Green Lentils

–          ½ a yellow onion diced

–          2 cups Chicken Stock

–          1 tsp. ground cumin

–          1 tsp. garlic powder

–          1 tsp. ground turmeric

–          1 tsp. garam masala

–          ½ tsp. red pepper flakes

–          1 bay leaf

–          ¼ cup red wine vinegar

–          S&P to taste

–          1 tbsp. good Olive Oil




Preheat the oven to 375 degrees


To make the Lentils you want to warm up the chicken stock for 3 minutes in the microwave and than add the lentils to the stock to steep for 20 minutes.

In the mean time heat up the Olive Oil in a Dutch oven and add the onions. Sauté for about 10 minutes until the onions are translucent and soft.

Once the onions have cooked down add all the spices and stir to combine.

Add the warm stock and lentils to the pot and stir to combine. Cook on low for 30 minutes until the lentils are soft.

Add the red wine vinegar and S&P and cook for another 5 minutes. You may have to adjust the seasonings but do it to your taste.

To make the chicken first you will need to make a breading dish with the panko and Herbs de Provence. Stir to combine.

Salt and pepper both sides of the chicken nuggets and coat them with the panko Herb mixture, dusting off any excess

Heat up a cast iron skillet or non-stick pan with Olive oil and add the nuggets to the pan and sauté until they are brown and crispy on each side

Once all the nuggets are sautéed move to a sheet tray lined with a wire rack and bake for 10-15 minutes until the chicken is cooked all the way through.

Once done plate it up with the lentils. Both my boys like to have Ketchup on the side, go figure.




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