Veggie-Loaded Homemade Chicken Nuggets Recipe
These Veggie-Loaded Homemade Chicken Nuggets are a healthy twist on a classic favorite, packed with grated zucchini, carrots, and spinach for added nutrition. Perfectly seasoned and pan-fried to a golden crisp, they're a delicious and wholesome snack or meal for the whole family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings (18 nuggets)
- Category: Main Course, Snack
- Method: Frying
- Cuisine: American
Ingredients
Veggie-Loaded Chicken Nuggets
- 1 pound ground chicken
- 1 cup grated zucchini (measure before squeezing out)
- 1 cup grated carrot (or ½ cup finely grated carrot)
- ½ cup finely chopped spinach, loosely packed
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ½ Tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Black pepper to taste
- Oil for cooking
Instructions
- Drain Zucchini Moisture: Take the shredded zucchini and place it in the middle of a clean dish towel or a large piece of paper towel. Wrap it up tightly and squeeze several times to remove excess moisture. This step helps prevent soggy 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 the mixture into 18 equal parts. With slightly wet hands to prevent sticking, shape each portion into a nugget shape. Place the formed nuggets on a plate and set aside.
- Heat Oil: Heat a sufficient amount of oil in a large skillet over medium heat. The oil will help achieve a golden, crispy crust on the nuggets.
- Cook Nuggets: Add the nuggets to the hot skillet and cook for about 5 minutes on each side until a golden-brown crust forms and the chicken is cooked through. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Serve: Enjoy the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Make sure to squeeze as much moisture from the zucchini as possible to prevent soggy nuggets.
- Using slightly wet hands when forming nuggets helps prevent the mixture from sticking.
- Check internal temperature with a meat thermometer to ensure nuggets are safely cooked.
- Leftovers store well in the fridge for up to 5 days and can be reheated in a skillet or oven to retain crispiness.
