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Baked Chicken Nuggets with Hidden Veggies

Close-up of golden brown baked chicken nuggets with hidden veggies, sprinkled with herbs on a white plate.

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Make healthier chicken nuggets for your kids by hiding vegetables inside. These are baked in the oven and are a great finger food.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup finely grated zucchini (about 1 medium), squeezed dry
  • 1/2 cup finely grated carrot (about 1 medium), squeezed dry
  • 1/4 cup finely chopped broccoli florets
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the grated zucchini, carrot, and broccoli. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. Add the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper to the bowl with the vegetables. Mix well.
  4. Add the beaten egg to the vegetable and breadcrumb mixture. Stir until everything is well combined.
  5. Add the chicken pieces to the bowl. Toss to coat each piece evenly with the vegetable and breadcrumb mixture.
  6. Arrange the coated chicken nuggets in a single layer on the prepared baking sheet.
  7. Drizzle the olive oil over the nuggets.
  8. Bake for 18-22 minutes, flipping halfway through, until the chicken is cooked through and golden brown.

Notes

  • For a crispier nugget, you can double-coat the chicken. Dip each piece in the vegetable mixture, then in the beaten egg, then back into the vegetable mixture.
  • These nuggets freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat in the oven or toaster oven.
  • Serve with your favorite dipping sauces like ketchup, honey mustard, or a yogurt-based dip.
  • You can substitute other finely grated vegetables like sweet potato or bell pepper. Ensure they are squeezed dry.

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