I like this recipe because it’s a win-win: kids get their favorite crispy nuggets, and parents get the satisfaction of sneaking in extra vegetables. The mixture comes together quickly, and I can either pan-fry or air-fry them depending on how light I want the meal to be. The seasoning adds just the right amount of flavor without being overpowering—making them perfect for all ages. They freeze beautifully too, so I often make an extra batch for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Nuggets 1 lb ground chicken (or ground turkey for a leaner option) 1 cup grated zucchini (squeeze out excess water) 1 cup grated carrot (or more zucchini if preferred) 1 cup finely chopped spinach (can substitute with kale or omit) 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1 teaspoon kosher salt (adjust to taste) ½ teaspoon black pepper
For Cooking 2 tablespoons oil (avocado or olive oil preferred)
Directions
Prepare the zucchini: I start by grating the zucchini and placing it in a clean dish towel. Then, I squeeze out as much liquid as possible—this step keeps the nuggets crisp instead of soggy.
Mix the ingredients: In a large bowl, I combine the drained zucchini, grated carrot, chopped spinach, ground chicken, and all the seasonings. I mix everything until it’s evenly combined. The mixture should hold together well but still be moist.
Form the nuggets: Using a cookie scoop or spoon, I portion the mixture into small, nugget-shaped patties. Wetting my hands slightly helps prevent sticking while shaping.
Heat the oil: In a large skillet, I heat about 2 tablespoons of oil over medium heat until shimmering.
Cook the nuggets: I cook the nuggets in batches for about 5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). For a lighter option, I sometimes air-fry them at 400°F for 10–12 minutes, flipping halfway through.
Serve: Once cooked, I transfer the nuggets to a plate lined with paper towels to remove excess oil. I serve them warm with dipping sauces like ketchup, ranch, or honey mustard.
Cheesy nuggets: Add ¼ cup shredded mozzarella or cheddar to the mixture for a kid-approved twist. Extra crunch: Coat the nuggets lightly in panko breadcrumbs before frying. Hidden veggie boost: Mix in some finely chopped broccoli or cauliflower. Spicy version: Add a pinch of cayenne or chili flakes for a mild kick. Gluten-free: Use gluten-free breadcrumbs or almond flour if coating.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in the oven or air fryer at 375°F for 5–6 minutes until warmed through and crispy again. They also freeze beautifully—once cooled, I freeze them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. When reheating from frozen, I bake them directly at 400°F for about 12–15 minutes.
FAQs
1. Can I bake these instead of frying?
Yes! Bake at 400°F for 18–20 minutes, flipping halfway through for even browning.
2. How do I keep the nuggets juicy?
Make sure not to overcook them and don’t skip squeezing the zucchini—it keeps moisture balanced.
3. Can I use cooked chicken instead of ground?
Ground chicken works best for binding, but finely chopped cooked chicken can work with an added egg for binding.
4. How can I make them more flavorful for adults?
I add a squeeze of lemon juice, a pinch of chili flakes, or a sprinkle of Parmesan before serving.
5. What sauces go best with these nuggets?
Honey mustard, ranch, BBQ sauce, or yogurt-based dips pair wonderfully.
6. Are they good for meal prep?
Yes! I make a big batch, freeze them, and cook straight from frozen for easy weeknight dinners.
7. Can I skip the spinach?
Definitely—you can replace it with another veggie like finely chopped bell peppers or omit it entirely.
8. Can I make them egg-free?
Yes! The vegetables add moisture and binding, but if the mixture feels loose, add a tablespoon of breadcrumbs instead of an egg.
9. What sides go well with these nuggets?
I usually serve them with roasted sweet potatoes, veggie fries, or a small green salad.
10. How can I make them more fun for kids?
Cut them into fun shapes using cookie cutters or serve with colorful dipping sauces.
Conclusion
These veggie-loaded homemade chicken nuggets are the ultimate family favorite—healthy, flavorful, and incredibly satisfying. I love how they sneak veggies into every bite without compromising on that classic crispy nugget texture kids adore. They’re quick to make, freezer-friendly, and versatile enough for any meal. Whether served with fries, salad, or just your favorite dip, they’re a wholesome twist on a comfort food classic that everyone will enjoy.
These Veggie-Loaded Homemade Chicken Nuggets are crispy on the outside, tender on the inside, and packed with hidden vegetables like zucchini, carrots, and spinach. They’re a healthier, family-friendly twist on a classic favorite that kids and adults will both love.
Total Time:30 minutes
Yield:4 servings (16–18 nuggets)
Ingredients
1 lb ground chicken (or ground turkey)
1 cup grated zucchini (squeeze out excess water)
1 cup grated carrot
1 cup finely chopped spinach (or kale)
1 tsp paprika
1 tsp onion powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
2 tbsp oil (avocado or olive oil) for cooking
Instructions
Prepare the zucchini: Grate the zucchini and squeeze out as much liquid as possible using a clean towel to keep the nuggets crisp.
Mix the ingredients: In a large bowl, combine ground chicken, zucchini, carrot, spinach, and all the seasonings. Mix until evenly combined and the mixture holds together.
Form the nuggets: Shape the mixture into small, nugget-sized patties using your hands or a scoop. Wet your hands slightly to prevent sticking.
Cook the nuggets (stovetop): Heat oil in a large skillet over medium heat. Cook the nuggets in batches for about 5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
Air fryer option: Preheat air fryer to 400°F (200°C). Lightly spray the basket and cook for 10–12 minutes, flipping halfway through.
Serve: Drain on paper towels and serve warm with ketchup, ranch, or honey mustard for dipping.
Notes
Add ¼ cup shredded mozzarella or cheddar for cheesy nuggets.
Coat nuggets in panko breadcrumbs for extra crunch.
Add finely chopped broccoli or cauliflower for more veggies.
Use gluten-free breadcrumbs for a gluten-free version.
Spice it up with a pinch of cayenne or chili flakes for adults.
