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Homemade Chicken Nuggets with Veggies

Homemade Chicken Nuggets with Veggies
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These Homemade Chicken Nuggets with Veggies are a delicious, nutritious twist on a classic favorite. Combining lean chicken breast with finely grated carrots and zucchini, these nuggets are packed with hidden vegetables and flavor. Crispy on the outside and tender inside, they’re quick to make, family-friendly, and perfect for a healthy meal or snack.

Ingredients

Scale

Chicken and Veggies

  • 1 lb skinless, boneless chicken breast
  • 1/2 cup grated carrots (about 1 medium carrot)
  • 1/2 cup shredded zucchini (about 1 small zucchini)

Binders & Coating

  • 1 large egg
  • 3/4 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free option)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)

Seasonings

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Cooking

  • Olive oil or cooking spray (for pan frying or baking)

Instructions

  1. Prepare the Veggies and Chicken: Finely grate the carrots and zucchini. Place them in a clean kitchen towel and squeeze out any excess moisture to prevent soggy nuggets. Next, finely chop the chicken breast or pulse it in a food processor until it reaches a ground-like texture.
  2. Combine Ingredients: In a large bowl, mix together the ground chicken, grated carrots and zucchini, egg, garlic powder, paprika, salt, pepper, and Parmesan cheese until fully combined into a sticky mixture that holds together well.
  3. Form Nuggets: Using your hands or a small cookie scoop, portion out the mixture and shape it into small nugget-sized patties or rounded bites. Coat each nugget evenly with breadcrumbs to create a crispy outer layer.
  4. Cook the Nuggets: Heat a drizzle of olive oil in a non-stick skillet over medium heat. Fry the nuggets for 3-4 minutes on each side until golden brown and cooked through. Alternatively, place the nuggets on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
  5. Serve Warm: Transfer cooked nuggets to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces, such as ketchup, honey mustard, or ranch dressing.

Notes

  • Drain veggies well to prevent soggy nuggets and ensure crispiness.
  • Do not overmix the ingredients; stir just until combined to keep nuggets tender.
  • For best crunch, use fresh or lightly toasted breadcrumbs instead of pre-packaged ones.
  • Maintain medium heat when cooking to avoid burning the outside before the inside cooks fully.
  • Adjust seasoning to be milder for picky children if needed.

Nutrition

Keywords: chicken nuggets, homemade chicken nuggets, chicken nuggets with veggies, healthy chicken nuggets, kid-friendly nuggets, gluten-free nuggets

Find it online: https://mealsbysarah.com/homemade-chicken-nuggets-with-veggies/