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Veggie-Loaded Homemade Chicken Nuggets Recipe

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4 from 7 reviews

These homemade chicken nuggets are packed with three different vegetables—grated zucchini, grated carrot, and chopped spinach—making them a nutritious and delicious option for lunch, dinner, or school lunch boxes. Made with ground chicken, they are juicy and tender on the inside with a perfectly crispy outside, ideal for dipping into your favorite sauces.

  • Total Time: 30 minutes
  • Yield: 6 servings (approximately 18 nuggets)

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

Instructions

  1. Drain the zucchini: Take the shredded zucchini and place it in the center 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 ensures your nuggets won’t be soggy.
  2. Mix ingredients: In a large bowl, combine the drained zucchini with 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 everything thoroughly until well combined.
  3. Form nuggets: Using a small cookie scoop or a heaping tablespoon, portion the mixture into approximately 18 nuggets. Shape each portion into a nugget shape with your hands—wetting your hands slightly helps prevent sticking. Arrange the nuggets on a plate as you go.
  4. Heat oil: Warm oil in a large skillet over medium heat to prepare for frying the nuggets.
  5. Cook nuggets: Fry the nuggets in the hot oil, cooking each side for about 5 minutes until a golden-brown crust forms and the chicken is cooked through. Confirm they reach an internal temperature of 165°F (74°C) for food safety.
  6. Serve and store: Serve 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 4-5 days.

Notes

  • You can substitute ground turkey for ground chicken if preferred—both work well in this recipe.
  • Feel free to vary the vegetable amounts based on personal taste or what you have on hand. If spinach isn’t liked, you can skip it and add more zucchini or carrot instead.
  • For a baked version, place nuggets on a baking sheet and bake in a 400°F oven for about 20 minutes or until cooked through and golden brown.
  • You can also shape the mixture into patties to make chicken burgers instead of nuggets.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/veggie-loaded-homemade-chicken-nuggets-recipe/