Place the flour and spices in a zip-top bag, seal, and shake to mix.
Add chicken nuggets to the bag, seal again, and coat them in the seasoned flour. (You can do this up to 12 hours in advance, or right before baking. Life happens and pre-prep doesn’t always happen, I know.)
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. We’re going to be dividing the baking sheet into thirds: place the chicken in one section, the broccoli in another, and the chestnuts in the last one.
In a small bowl, combine soy sauce and honey/silan. Drizzle over everything.
Bake for 30 minutes.
Directions
Notes:
Spices: Start with the basics such as paprika, garlic powder, onion powder, salt, and pepper. Add at least one interesting spice that your family likes, such as red pepper flakes, turmeric (for a gorgeous golden hue!), oregano, rosemary, or basil.
Sauce: If you like a very saucy chicken, double the soy sauce and honey/silan.
Quick side dish: Add one cup rice or pasta to a three-pound loaf pan or oval challah pan. Mix in three tablespoons oil, one teaspoon garlic powder, and a pinch each of salt and pepper. Add two cups boiling water, cover tightly, and bake at 350 degrees Fahrenheit for 30 minutes.
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