These scrumptious chicken nuggets are packed with protein, iron, zinc and calcium. As a snack serve with a dipping sauce, or for a nutritious dinner serve with vegetables and mash.

500 g (173/4 oz) chicken breast, cut into nuggets
1 cup (250 ml/9 fl oz) low-fat milk
1 cup (120 g/41/4 oz) wholemeal flour
2 teaspoons mixed dried herbs
Pinch sea salt
3/4 cup (45 g/11/2 oz) natural corn flakes, crushed
1/2 cup (85 g/3 oz) almond flakes, crushed
2 tablespoons sesame seeds

Preheat oven to 190oC (375oF/Gas 5). Line a baking tray with baking paper.
You will need 3 separate bowls. In one bowl place milk. In a second bowl place flour, sea salt and herbs. In a third bowl place corn flakes, sesame seeds and almonds.
Coat each chicken piece in flour, coat in milk, then roll in almond and sesame mix until well coated. Place nuggets on baking tray and cook for 20-25 minutes, until chicken is well cooked. Make sure chicken nuggets are not pink in the centre.