Air Fryer Lemon Parmesan Chicken Nuggets with Crispy Vegetables

Ingredients

• 1 package (21.1 ounces) DOLE® Lemon Parmesan Sheet Pan Meal Kit
• 2 tablespoons olive oil
• 1 cup whole wheat panko breadcrumbs
• ½ cup white whole wheat flour
• 2 large eggs
• 1 pound chicken tenderloins, cut into 2-inch pieces
• Nonstick cooking spray
• ½ cup plain nonfat Greek yogurt
• 1½ tablespoons ranch seasoning
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice

Directions

1.     Preheat 9-quart air fryer to 400°F for 5 minutes. Cut potatoes from kit into quarters; toss with oil, vegetables from kit and ½ the seasoning packet from kit in a large bowl. Place vegetables on 1 side of air fryer basket; air fry 5 minutes.

2.     Place breadcrumbs in a large zip-top plastic bag; place flour in a separate large zip-top plastic bag. Whisk eggs in a wide, shallow dish.

3.     Toss chicken and remaining ½ the seasoning packet from kit in a medium bowl; transfer to bag with flour, seal bag, pressing out excess air, and shake to coat with flour. Transfer chicken to dish with eggs; gently stir to coat with eggs. Transfer chicken to bag with breadcrumbs with a slotted spoon, allowing excess eggs to drip off; seal bag, pressing out excess air, and shake to coat with breadcrumbs. Makes about 16 chicken nuggets.

4.     Spray both sides of chicken nuggets with nonstick cooking spray. Place chicken, in 2 batches, in air fryer basket on opposite side of vegetables and air fry 10 minutes or until internal temperaturereaches 165°F; air fry vegetables 20 minutes or until vegetables are tender-crisp. Makes about 5 cups vegetables.

5.     Whisk yogurt, ranch seasoning, mustard and lemon juice in a small bowl. Makes about ½ cup.

6.     Serve chicken nuggets with yogurt mixture and vegetables.