Why You’ll Love This Recipe
These nuggets are more than just a kid-friendly dinner—they’re a nutritious, customizable, and convenient option for busy families. The grated vegetables add both flavor and moisture while sneaking in essential nutrients. They’re pan-fried for a crisp golden crust, but can also be baked for a lighter version. With only 30 minutes from start to finish, these nuggets are perfect for weeknights, meal prep, or freezer-friendly make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground chicken
Grated zucchini (squeezed of excess moisture)
Grated carrot
Finely chopped spinach
Paprika
Onion powder
Italian seasoning
Garlic powder
Kosher salt
Black pepper
Oil for cooking (avocado or olive oil recommended)
Directions
- Place grated zucchini in a clean dish towel and squeeze firmly to remove excess water.
- In a large bowl, mix ground chicken, zucchini, carrot, spinach, and all seasonings until well combined.
- Shape mixture into about 18 nuggets using damp hands or a spoon.
- Heat oil in a skillet over medium heat.
- Cook nuggets for 5 minutes on each side, until golden brown and reaching an internal temperature of 165°F.
- Serve warm with your favorite dipping sauces.
Servings and timing
This recipe makes about 18 nuggets, serving 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Swap ground chicken for ground turkey for a leaner version.
- Replace zucchini with grated sweet potato for a sweeter twist.
- Mix in fresh herbs like parsley or cilantro for brightness.
- Add cayenne or jalapeños for a spicier option.
- Use almond flour for a gluten-free version.
- Add chopped bell peppers or peas for more veggies.
- Bake instead of frying at 400°F for 20 minutes, flipping halfway.
Storage/Reheating
Store cooked nuggets in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet, oven, or air fryer to keep them crispy. For freezing, shape the nuggets and freeze them raw on a tray before transferring to a bag. They’ll keep for up to 3 months and can be cooked directly from frozen, adding a few extra minutes to the cook time.
FAQs
Can I bake these chicken nuggets instead of frying?
Yes, bake them at 400°F for 20 minutes, flipping halfway through for even crispiness.
Do I need to squeeze the zucchini?
Yes, squeezing out moisture is essential to prevent soggy nuggets.
Can I freeze these nuggets?
Yes, freeze raw shaped nuggets on a tray, then store in a bag for up to 3 months. Cook from frozen as needed.
What dipping sauces go best with these nuggets?
They pair well with ketchup, ranch, honey mustard, barbecue sauce, or a yogurt-based dip.
Can I use fresh garlic and onion instead of powders?
Yes, but finely mince them to ensure even mixing and cooking.
How do I keep the nuggets from falling apart?
Be sure to squeeze zucchini well and mix until the chicken mixture is cohesive. Slightly damp hands also help when shaping.
Are these nuggets gluten-free?
Yes, if you avoid breadcrumbs or use a gluten-free alternative like almond flour.
How can I make these nuggets extra crispy?
Use less oil when frying and let the nuggets rest on a paper towel after cooking to keep them crisp.
Can I meal prep these nuggets?
Absolutely. You can mix and shape them a day ahead, refrigerate overnight, then cook fresh the next day.
Conclusion
Veggie-Loaded Homemade Chicken Nuggets are a tasty and wholesome way to serve a classic dish with a healthier twist. Packed with hidden vegetables, quick to prepare, and versatile in cooking methods, they’re perfect for families looking for a meal that satisfies both nutrition and flavor. Whether fried, baked, or frozen ahead, these nuggets are sure to become a go-to recipe in your kitchen.
Veggie-Loaded Homemade Chicken Nuggets That Kids Will Love
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 18 nuggets, serves 4
- Category: Main Dish / Kids
- Method: Pan-Fry or Bake
- Cuisine: American / Family-Friendly
Description
Veggie-Loaded Homemade Chicken Nuggets take a family-favorite dish and add a nutritious twist. Made with ground chicken, zucchini, carrots, and spinach, these nuggets are crispy outside, tender inside, and packed with hidden veggies that even picky eaters will enjoy. Quick, versatile, and kid-approved.
Ingredients
Ground chicken
Grated zucchini (squeezed of excess moisture)
Grated carrot
Finely chopped spinach
Paprika
Onion powder
Italian seasoning
Garlic powder
Kosher salt
Black pepper
Oil for cooking (avocado or olive oil recommended)
Instructions
- Place grated zucchini in a clean dish towel and squeeze firmly to remove excess water.
- In a large bowl, mix ground chicken, zucchini, carrot, spinach, and all seasonings until well combined.
- Shape mixture into about 18 nuggets using damp hands or a spoon.
- Heat oil in a skillet over medium heat.
- Cook nuggets for 5 minutes on each side, until golden brown and reaching an internal temperature of 165°F.
- Serve warm with your favorite dipping sauces.
Notes
Swap ground chicken for ground turkey for a leaner version.
Replace zucchini with grated sweet potato for a sweeter twist.
Mix in fresh herbs like parsley or cilantro for brightness.
Add cayenne or jalapeños for a spicier option.
Use almond flour for a gluten-free version.
Add chopped bell peppers or peas for more veggies.
Bake at 400°F for 20 minutes, flipping halfway for a lighter version.
