Chicken veggie nuggets

This is a healthier take on your standard chicken nuggets, with carrot and zucchini blended right into the mixture. You honestly can’t taste them! It’s a great way to sneak veggies into fussy toddlers, though I always recommend to keep serving veggies alongside your dishes (in hopes they will one day pick them up).

This recipe freezes really well, so you can cook up a big batch and eat them over time. Just reheat in your airfryer or oven (for best results) or simply in your microwave. Done!

Chicken veggie nuggets

These yummy chicken nuggets have hidden veggies (carrot and zucchini) and are a great way to get veggies into your little one. Just chuck all your ingredients in a blender, shape into nuggets, coat and bake!

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 30



  1. Make chicken mince mixture

    Add chicken mince, one egg, 1/2 cup panko breadcrumbs, one grated zucchini, one grated carrot and two cloves of garlic to a blender. Blend on high for 30 seconds.

  2. Prepare crumbs

    Add two cups of toased breadcrumbs to a bowl with 1/2 teaspoon onion powder, garlic powder and smoked paprika. Stir.

  3. Prepare crumbs station and crumb nuggers

    Whisk two remaining eggs in a bowl. Shape one nugget at a time, dipping into egg and then coating with crumb. Place on a lined baking tray.

  4. Spray nuggets and bake

    Spray one side of your nuggets with olive oil spray. Bake in an oven at 180C for 10 minutes.

  5. Flip nuggets over, spray then bake again

    Take your nuggets out of the oven, flip over and spray again. Bake for another 10 minutes. Serve warm.

Keywords: chicken nuggets, healthy nuggets, hidden vegetables, hidden veggies


A passionate foodie and mum!

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