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.
