Whether you're looking for new ways to get your kids to eat healthy, or are looking for some easy ways to sneak some extra veggies in, then look no further because this recipe has you covered on both fronts! Introducing my Easy Veggie Chicken Nuggets: the healthy, delicious, homemade chicken nuggets that you know and love, but with a veggie-packed twist. They're full of zucchini, carrots, and onions, but you'd never know, which makes this the perfect recipe for the pickier eaters in your life!
Ingredients
- 2 Small Zucchini grated; you can also use one large zucchini instead
- 1 Large Carrot grated
- ½ Onion grated or finely diced
- 1 ½ Pounds Ground Chicken
- 2 Teaspoons Onion Powder
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 1 Egg
Instructions
- To make these nuggets, start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside. You may want to spray the pan lightly with olive oil, to ensure that the parchment paper sticks to it.
- Next, wash and grate the zucchini, carrot, and onion. Then, add them to a cheesecloth or nut milk bag and squeeze as much liquid out of them as possible. If you don't have a cheesecloth or nut milk bag, you can wrap paper towels around them and squeeze the moisture out that way.
- Once the veggies are prepared, set them aside while you prepare the chicken nuggets.
- Add the ground chicken to a large bowl alongside the onion powder, garlic powder, cumin, sea salt, black pepper, and egg. Mix until they're fully incorporated, then add in the veggie mixture and stir until the veggies are mixed in with the chicken.
- Then, use a spoon to scoop out approximately 3 tablespoons of the meat mixture and use your hands to form the mixture into nuggets. Line the nuggets up on the baking sheet and repeat until all of the mixture has been formed into nuggets.
- Bake the nuggets for 15 minutes, then remove them from the oven, flip them, and bake them for another 10 minutes, until they reach an internal temperature of 165 F.
- Once they're done, remove them from the oven, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week. I recommend serving them with a side of my Healthy Ranch Dressing. Yum!
Calories: 1169kcal | Carbohydrates: 28g | Protein: 130g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 749mg | Sodium: 4040mg | Potassium: 4686mg | Fiber: 7g | Sugar: 12g | Vitamin A: 12764IU | Vitamin C: 52mg | Calcium: 181mg | Iron: 9mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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