Veggie-Loaded Homemade Chicken Nuggets Recipe
These Veggie-Loaded Homemade Chicken Nuggets are a nutritious and delicious twist on classic chicken nuggets. Packed with ground chicken and hidden vegetables like zucchini, carrot, and spinach, these nuggets are flavorful and kid-friendly. They are pan-fried to a golden-brown crisp and perfect for a wholesome snack or meal served with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 nuggets
- Category: Main Course, Snack
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 cup grated zucchini (measured before squeezing out moisture)
- 1 cup grated carrot, or ½ cup finely grated carrot
- ½ cup finely chopped spinach, loosely packed
Seasonings
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ½ Tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Black pepper to taste
For Cooking
- Oil for cooking (such as vegetable or olive oil)
Instructions
- Drain zucchini moisture: Take the shredded zucchini and place it in the center of a clean dish towel or large paper towel. Wrap it up tightly and squeeze several times to remove excess moisture, which helps prevent sogginess in the nuggets.
- Mix ingredients: In a large bowl, combine the drained zucchini with the ground chicken, grated carrot, chopped spinach, paprika, onion powder, Italian seasoning, garlic powder, kosher salt, and black pepper. Use clean hands or a spoon to mix thoroughly until all ingredients are well incorporated.
- Form nuggets: Using a small cookie scoop or a heaping tablespoon, portion out the mixture into approximately 18 equal portions. Wet your hands slightly to prevent sticking, then shape each portion into a nugget form. Place the formed nuggets on a plate until all are ready.
- Heat oil: Pour a thin layer of oil into a large skillet and heat it over medium heat until shimmering.
- Cook nuggets: Place the nuggets in the hot skillet in a single layer, cooking each side for about 5 minutes or until a golden-brown crust forms and the chicken is fully cooked through. Ensure nuggets reach an internal temperature of 165°F for safety.
- Serve: Enjoy the nuggets warm with your favorite dipping sauce. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days once cooled completely.
Notes
- Substitute ground turkey for ground chicken if preferred; both work interchangeably in this recipe.
- Customize the vegetable quantities to your family’s taste—add more zucchini, carrot, or skip spinach if desired.
- For a healthier alternative, bake the nuggets at 400°F for about 20 minutes or until cooked through.
- You can also shape this mixture into burgers instead of nuggets for a tasty twist.
