These Crispy Chicken Veggie Nuggets are a family favorite—nutritious, flavorful, and irresistibly crunchy! Combining tender chicken with hidden veggies, they’re the perfect way to sneak in extra nutrients while keeping the kids (and adults) happy. Whether served as a snack, lunchbox favorite, or dinner option, these nuggets deliver a balance of protein, vitamins, and fiber.

Ingredients:

For the Nuggets:

• 1 large chicken breast (boneless and skinless, roughly chopped)
• 1 medium carrot (grated or finely chopped)
• 1 small zucchini (grated and squeezed to remove excess moisture)
• 1 garlic clove (minced, optional for flavor)
• 1 small onion (finely diced or grated)
• 1 large egg (for binding the mixture)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/2 teaspoon paprika (optional, for color and a mild kick)

For the Coating:

• 1/2 cup all-purpose flour (or spelt or gluten-free flour as a healthier option)
• 2 large eggs (beaten for coating)
• 1 cup breadcrumbs (whole grain, panko, or gluten-free for extra crunch)
• 1/4 teaspoon garlic powder (optional, to season the breadcrumbs)
• 1/4 teaspoon dried parsley or oregano (optional, for flavor in breadcrumbs)

Instructions:

1. Prepare the Veggies: Grate or finely chop your chosen vegetables (like carrots or zucchini). Squeeze out excess moisture to ensure the nuggets stay firm.
2. Mix the Base: In a food processor, blend the chicken breast until smooth. Add the grated vegetables, seasonings, and an egg to the processor and pulse until well combined.
3. Shape the Nuggets: Scoop small portions of the mixture and shape them into nugget-sized pieces. Place them on a tray and chill for 10-15 minutes to help them firm up.
4. Coat the Nuggets: Set up a coating station with separate bowls for flour, beaten egg, and breadcrumbs. Coat each nugget in flour, then dip it in egg, and finally roll it in breadcrumbs for a crispy outer layer.
5. Cook the Nuggets:
   • Bake: Preheat the oven to 400°F (200°C). Place the nuggets on a parchment-lined baking tray, spray with olive oil, and bake for 20-25 minutes, flipping halfway through.
   • Air Fry: For a healthier option, cook in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
6. Serve: Let the nuggets cool slightly and serve with your favorite dips like ketchup, hummus, or a yogurt-based sauce.

Health Benefits

These nuggets aren’t just tasty—they’re packed with benefits!

• Chicken: A lean source of protein, essential for muscle growth and repair.
• Vegetables: Hidden veggies like carrots and zucchini add fiber, vitamins, and antioxidants, supporting digestion and overall health.
• Baking/Air Frying: Reduces oil, keeping the dish light yet satisfying.

Family-Friendly Tip

Getting kids to eat their veggies can be tricky, but these nuggets make it easy! The crispy coating and tender center disguise the added vegetables, turning this into a dish even picky eaters will love. You can also involve your kids in shaping the nuggets—making mealtime fun and interactive.

These Crispy Chicken Veggie Nuggets are proof that nutritious meals can still be indulgent. Pair them with a side of fresh salad or roasted sweet potatoes for a balanced, feel-good meal. Perfect for busy weeknights or family gatherings! 🍗🌱