Print

Hidden Veggie Chicken Nuggets Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

Discover a delicious and nutritious way to enjoy chicken nuggets with this Hidden Veggie Chicken Nuggets recipe. Packed with finely grated zucchini, carrots, and cauliflower, these nuggets provide a subtle vegetable boost without sacrificing flavor or texture. Baked to crispy perfection with a crunchy panko and Parmesan coating, they’re perfect for a kid-friendly meal, snack, or lunchbox addition. These nuggets are easy to prepare, freezer-friendly, and offer a healthier alternative to store-bought or fast-food versions.

Ingredients

Scale

For the Nuggets:

  • 2 lbs (about 900g) Ground Chicken (breast or a mix of thigh and breast)
  • 1 cup Zucchini, finely grated (about one medium zucchini)
  • 1 cup Carrots, finely grated (about two medium carrots)
  • 1 cup Cauliflower Florets, riced or finely grated
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
  • 1 large Egg, lightly beaten
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Black Pepper (or to taste)

For the Breading/Coating:

  • 1 1/2 cups Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 teaspoon Paprika
  • 2 tablespoons Olive Oil or Avocado Oil
  • Olive Oil Spray or Avocado Oil Spray (for spritzing)

Instructions

  1. Prepare Your Vegetables and Workstation: Preheat oven to 400°F (200°C) and line two large baking sheets with parchment paper. Finely grate zucchini, carrots, and cauliflower using a box grater or food processor for a fine texture.
  2. Squeeze Out the Moisture: Place grated zucchini and cauliflower in a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much liquid as possible. This step is critical to avoid soggy nuggets. Add grated carrots directly to the bowl.
  3. Combine the Nugget Ingredients: In a large bowl, add ground chicken, squeezed zucchini and cauliflower, grated carrots, 1/2 cup Panko breadcrumbs, 1/4 cup Parmesan cheese, beaten egg, garlic powder, onion powder, paprika, salt, and black pepper.
  4. Mix Gently but Thoroughly: Using hands or a spatula, gently mix ingredients until just combined, avoiding overmixing to prevent tough nuggets.
  5. Prepare the Crispy Coating: In a shallow dish, combine 1 1/2 cups Panko breadcrumbs, remaining 1/4 cup Parmesan cheese, and 1/2 teaspoon paprika. Drizzle 2 tablespoons olive oil and toss until the breadcrumbs are lightly and evenly coated.
  6. Shape and Coat the Nuggets: Take 1.5 to 2 tablespoons of the chicken mixture and form nuggets in desired shape. Press nuggets firmly into the panko mixture to coat evenly on all sides.
  7. Arrange on Baking Sheets: Place coated nuggets spaced evenly on prepared baking sheets. Avoid overcrowding and use two sheets if needed to prevent steaming.
  8. Bake to Golden Perfection: Lightly spritz nuggets with olive or avocado oil spray. Bake for 20-25 minutes at 400°F (200°C), flipping halfway through (about 12 minutes). Nuggets are done when golden, crispy, and reach an internal temperature of 165°F (74°C).

Notes

  • Do not skip squeezing the moisture out of zucchini and cauliflower to avoid soggy nuggets.
  • Using a food processor with a grating attachment speeds up prep and yields uniform texture.
  • Uniform nugget size ensures even cooking without burning smaller pieces.
  • Coating panko breadcrumbs with oil before breading helps achieve a crispy, golden crust.
  • These nuggets can be frozen either before or after baking for convenient future meals.
  • To freeze uncooked nuggets: flash freeze on a tray, then store in freezer bags; bake from frozen adding 10-15 minutes to baking time.
  • To make gluten-free, substitute all breadcrumbs with gluten-free alternatives.

Keywords: hidden veggie chicken nuggets, healthy chicken nuggets, baked chicken nuggets, kid-friendly snacks, vegetable-packed nuggets

Find it online: https://biteandenjoy.com/hidden-veggie-chicken-nuggets-recipe/