Chicken Nuggets with Veggies

Name: Chicken Nuggets with Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 slice bread, (can replace with 40g breadcrumbs); 2 tbsp milk; 1 cup (100g) Cauliflower Florets (roughly chopped); 1 medium Carrot, (peeled and roughly chopped); ½ Apple, (cored and roughly chopped); 500g (1.1lb) Ground Chicken / Chicken Mince; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 Egg, (beaten); 1 cup (60g) Panko Breadcrumbs (SEE NOTES)

Make mealtime a hit with these baked chicken nuggets with veggies. Soft, flavourful, and perfect for little hands-plus, the whole family will love them too!

Homemade Chicken Nuggets on Baking Sheet with Bowl of Ketchup.

There's something about chicken nuggets that kids just love-maybe it's their soft, texture, delicious taste, or easy-to-eat shape. These healthy, baked chicken nuggets deliver all that, plus a veggie-packed boost for extra goodness!

And if you love these nuggets, be sure to try our coconut chicken tenders, parmesan chicken strips or chicken meat balls

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Reasons to Love This Recipe
Ingredients Information (and Alternative Suggestions)
Step by Step Instructions (with Images)
Top tips
Serving Suggestions
Storage
Recipe FAQs
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Chicken Nuggets with Veggies

Reasons to Love This Recipe

Soft Texture
Baked, Not Fried
Picky Eater Friendly
Great for Little Hands

Ingredients Information (and Alternative Suggestions)

Ingredients Needed to Make Chicken Nuggets with Added Veg.

Ground Chicken (chicken mince)
Cauliflower Florets, Carrot and Apple - Adds natural sweetness and a boost of nutrients. You can substitute with sweet potato or broccoli.
Garlic & Onion Powder - Enhances flavour. Feel free to experiment with additional seasonings like smoked paprika or Italian herbs.
Bread & Milk - Used to create a panade, making the nuggets soft and tender. While optional, it's recommended. For a gluten-free alternative, swap with almond meal.
Egg & Panko Breadcrumbs - Forms a crispy coating. You can also use almond meal for a gluten-free option.

See recipe card for quantities.

Step by Step Instructions (with Images)

Prepare the penade: Blitz the bread in a food processor until it forms crumbs. Transfer to a bowl, add the milk, and stir to combine

Carrots, Cauliflower and Apple Blitzed in Food Processor.

Prepare the vegetables: Blitz in a food processor until they reach a rice-like consistency.

Form the Nuggets: Gently mix the ground chicken, blitzed veggies, panade, and seasoning until well combined. Scoop tablespoons of the mixture and shape into balls.

Bowl of Whisked Egg and Plate of Breadcrumbs with Chicken Nugget Coated.

Bread the Nuggets: Dip each ball into the whisked egg, then roll in breadcrumbs until fully coated..

Chicken Nuggets on Baking Sheet Before Baking.

Form: Flatten each ball slightly to create a nugget shape. Place on a lined baking sheet and lightly spray with cooking oil.

Chicken Nuggets on Baking Sheet After Baking.

Bake: Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Top tips

Panko Breadcrumb Colour: While pre-baking breadcrumbs won't change the taste, it gives nuggets a golden, crispy finish-making them look more like fried nuggets, which may appeal to picky eaters. Simply spread breadcrumbs on a tray, spray with oil, and bake on the top shelf for 10 minutes.
Skip the Breadcrumbs: Some little ones may prefer nuggets without a coating. Try skipping the breadcrumbs.
Make Fun Nugget Shapes: Use cookie cutters to shape nuggets into stars, hearts, or animals for extra mealtime fun.
Meatballs or Patties: Skip the breadcrumb coating and use this same recipe to make meatballs or patties. Perfect for serving with pasta, in wraps, or as a finger food option!

Serving Suggestions

Pair these homemade chicken nuggets with veggies like roasted broccoli, carrot fries, zucchini fries, or green beans, along with a starch such as sweet potato wedges, quinoa, rice, or potato for a balanced meal.

For a fun twist, slice the nuggets and serve with shredded carrots, cucumber, and lettuce cups. Let the kids build their own lettuce cups and top them with a drizzle of Kewpie mayo!

Storage

Refrigerate - allow to cool, transfer to airtight container and refrigerate for up to 2 days.
Freeze - Bake, cool, and freeze on a sheet pan until solid. Transfer to an airtight container or freezer-safe bag for up to 2 months.
Reheat
Oven: Preheat to 190°C (375°F) and bake for 10-15 minutes, flipping halfway, until heated through and crispy. If they start to dry out, cover loosely with foil.
Air Fryer: Reheat at 190°C (375°F) for 5-10 minutes, shaking the basket halfway.
Microwave: Heat in 30-second intervals until warmed through. Note that the nuggets will be softer when microwaved.

Recipe FAQs

Is this recipe suitable for babies?

These veggie chicken nuggets are suitable for babies 6 months+, as long as they are developmentally ready and have transitioned from purées or are following a baby-led weaning approach. However, take these considerations into account:

Allergies: This recipe contains egg, dairy and wheat, all common allergens. Introduce these ingredients separately first and monitor for any reactions.

Texture: You may wish to skip the panko breadcrumb coating or replace with almond flour for a softer texture, which also reduces sodium content.

Serving: Offer a whole nugget to gnaw on. Once baby can break off chunks, cut into thin strips or bite-sized pieces. You could also offer a dip like Greek yogurt, avocado dip or smoked paprika dip.

For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.

Can I air fry these nuggets?

Yes! Preheat the air fryer to 200°C (390°F). Spray the air fryer basket with oil, then arrange the nuggets in a single layer. Air-fry for 12-15 minutes, flipping halfway through. Cook in batches if needed.