Chicken Nuggets with Hidden Veggies
Scrap store bought nuggets filled with unnecessary preservatives and make these instead
Another spin on a classic - but LOADED with veggies. These are great for lunches and store easily in the freezer, so make a big batch!
Bake in the oven for easy lunches and store leftovers in the freezer up to 3 months!
Ingredients:
🥣 Servings: ~20 nuggets
⏳ Prep Time: 15 minutes
🔥 Cook Time: 15 minutes
1 lb ground chicken (or finely chopped chicken breast)
½ cup finely grated zucchini (excess moisture squeezed out)
½ cup finely grated carrots
¼ cup mashed sweet potato (or butternut squash)
½ tsp garlic powder
½ tspn onion powder
½ tspn salt
¼ tspn black pepper
1 egg
½ cup breadcrumbs (whole wheat or panko)
How to Make:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it
In a large bowl, mix the ground chicken, grated zucchini, carrots, mashed sweet potato, seasonings, egg, and breadcrumbs until well combined
Shape small portions into nugget-sized pieces (about 1-1.5 inches)
Fill a separate bowl with breadcrumbs
Roll each nugget in the breadcrumb mixture to coat evenly
Bake for 15-18 minutes, flipping halfway through, until golden brown and cooked through.
Bonus Tips:
✅ You can freeze these nuggets before baking for up to 2 months. Bake from frozen for an extra 3-5 minutes.
✅ Swap veggies based on preference—broccoli, cauliflower, or bell peppers work great too!
✅ For a gluten-free version, use almond flour or crushed gluten-free crackers.
