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

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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.

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.