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Healthy Hidden Veggie Chicken Nuggets

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These baked chicken nuggets are packed with finely shredded veggies like carrots and zucchini, offering a crispy, flavorful, and nutritious meal perfect for family dinners and picky eaters.

Ingredients

Scale
  • 1 pound (450g) chicken breast, finely chopped or ground (lean, skinless)
  • 1 small carrot, peeled and shredded
  • 1 small zucchini, shredded and squeezed dry
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 3/4 cup (75g) panko breadcrumbs
  • 1/4 cup (25g) Parmesan cheese, grated (optional)
  • 1 large egg, beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning (or mix of oregano, basil, and thyme)
  • Salt and pepper to taste
  • Olive oil spray or cooking spray

Instructions

  1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Shred the carrot and zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, combine the chopped chicken, shredded carrot, dried zucchini, onion, garlic, beaten egg, Dijon mustard, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until evenly incorporated. If mixture is too wet, add a tablespoon more panko breadcrumbs.
  4. Shape the mixture into bite-sized nuggets (about 1½ inches / 4 cm each) and place them spaced apart on the prepared baking sheet.
  5. Sprinkle panko breadcrumbs evenly over each nugget, pressing lightly to adhere. Lightly spray the tops with olive oil spray.
  6. Bake on the middle rack for 18–20 minutes, flipping the nuggets halfway through baking. Nuggets should be golden brown and reach an internal temperature of 165°F (74°C).
  7. Let the nuggets rest for 5 minutes on a wire rack or plate before serving to keep the crust crisp.

Notes

Squeeze zucchini thoroughly to avoid soggy nuggets. Use panko breadcrumbs for extra crispiness. Flip nuggets halfway through baking for even browning. Let nuggets rest after baking to maintain crisp texture. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, omit Parmesan or use nutritional yeast. Nuggets can be frozen before baking; bake from frozen adding a few extra minutes.

Nutrition

Keywords: chicken nuggets, healthy chicken nuggets, hidden veggies, baked chicken nuggets, kid-friendly dinner, crispy chicken nuggets, easy chicken recipe

Find it online: https://chrisfeasts.com/healthy-hidden-veggie-chicken-nuggets-recipe-5-easy-steps-to-crispy-perfection/